Roasted Butternut Squash Seeds

I love love love roasted pumpkin seeds. But I just may like roasted butternut squash seeds a little bit better. Eric says they taste like popcorn. And they do have a buttery flavor to them. They're also a bit nutty. The only bad thing about these squash seeds . . . a 2-pound squash only produces a handful of seeds.

Ingredients:
butternut squash seeds, cleaned and dried
cooking spray
kosher salt

Directions:
Heat the oven to 275 degrees.

Lightly spray a baking sheet with cooking spray. Scatter the seeds in a single layer on the baking sheet. Sprinkle with salt. Bake for 15 to 20 minutes or until the seeds are crisp. Store in an airtight container.

Enjoy!

~Krissy

Also Check These Fall Recipes:  
Apple Rings
Mini Pies
Cheese Tortellini in a Pumpkin Sauce
Cinnamon-Sugar Pastry with Pumpkin Dip
Mini Pumpkin Pies
Baked Apple Chips
Pumpkin Chocolate Chip Brownies
Pumpkin Caramels!

Roasted Pumpkin Seeds

Salted pumpkin seeds

We carved our pumpkins (and a turnip!) and now it's time to roast the pumpkin seeds. I always make a batch salted pumpkin seeds, but I also like to set some seeds aside and experiment with different flavors. I tried out chili powder, garlic powder, cayenne pepper, and paprika in the past (the garlic are really the only ones I liked, though the cayenne pepper weren't bad). I've also discovered popcorn seasoning such as ranch or white cheddar works well on pumpkin seeds. This year I used Cajun spices and these are by far my favorite. Eric typically doesn't like my pumpkin seed experimentation--he just like lots of salt on his seeds--but he fell in love with the Cajun seeds too.

Cajun flavored pumpkin seeds

Ingredients:
pumpkin seeds, rinsed and dried
olive oil
salt
other seasonings

Directions:
Preheat oven to 350 degrees.

Toss pumpkin seeds with olive oil and the seasoning of your choice. Spread them out on a baking sheet in a single layer. Bake for 15 minutes and enjoy!

Enjoy!

~Krissy