Spicy-Sweet Roasted Squash Seeds
Print recipe
| Serves | 2-4 |
| Prep time | 5 minutes |
| Cook time | 30 minutes |
| Total time | Warning: A non-numeric value encountered in /home/bitesn5/public_html/wp-content/plugins/getmecooking-recipe-template/recipe-template-functions.php on line 2723 Warning: A non-numeric value encountered in /home/bitesn5/public_html/wp-content/plugins/getmecooking-recipe-template/recipe-template-functions.php on line 2723 35 minutes |
| Dietary | Vegan, Vegetarian |
| Meal type | Snack |
| Misc | Pre-preparable |
These crispy squash seeds are a perfect blend of sweet and spice, and make a wonderful snack on an autumn day, or a tasty garnish for warm soups.
Ingredients
- 2 cups rinsed squash seeds (I used butternut squash, but any type will do (ie. pumpkin, etc.))
- 1 tablespoon hot sauce
- 1 teaspoon ground cayenne pepper
- 1 teaspoon ground nutmeg
- 1 teaspoon red chili pepper
- 1 teaspoon sugar
- 1 teaspoon sea salt
Directions
| Step 1 | |
| Preheat the oven to 325 degrees. | |
| Step 2 | |
| In a bowl, combine all the ingredients. | |
| Step 3 | |
| Spread the seeds in an even layer on a foil-covered baking sheet spritzed with olive oil. | |
| Step 4 | |
| Bake the seeds for 20-30 minutes (your preference of crisp), stirring halfway. | |
