Spiced Pepitas or Butternut Squash seeds

Recipes
Written By Kaley Todd OBrion

These spiced seeds offer the perfect compliment to the curried butternut squash soup.  They are also delicious as a snack or as a crunchy topping for salads.

Ingredients

1 cup unsalted, raw pumpkin seeds, or cleaned and dried butternut squash seeds

1/2 tablespoon maple syrup

1/2 teaspoon curry powder

1/4 teaspoon cayenne

1/2 teaspoon dried rosemary

1/4 teaspoon salt

Nonstick cooking spray

Directions

  1. Preheat oven to 350 degrees.

  2. Combine seeds in a medium-sized bowl. Add the maple syrup. spices and salt. Toss to combine.

  3. Spray a baking sheet with cooking spray.  Transfer coated nuts to baking sheet and spread evenly in 1 layer. Bake for 12 to15 minutes, stirring occasionally, until seeds are lightly toasted.

Kaley Todd OBrion
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Curried Butternut Squash Soup with Spiced Pepitas