Spicy-Sweet Roasted Pumpkin Seeds!

Exercise of the day: 45 minutes on the elliptical at level 8, and heart rate between 163-174. I did 30 woodchopper core weights, a crapload of sit-ups on an exercise ball and rolled out my IT bands again whilst trying not to tear up. Will the pain EVER stop? Stupid IT bands.

I went to the pumpkin patch today to pick up a big ole gourd to butcher.

So many pumpkins!
There was a petting zoo at one end…
with a fluffy chicken-y thing. I thought this was a dog at first before I saw its head.
     Turns out the pumpkins at the patch were ridiculously overpriced, and there was no haggling, so I headed home and made a fancy Kitchen Sink Salad.
Special ingredient – half of a deliciously ripe avocado! Yum, fat!
     I headed to Albertson’s to pick up a reasonably priced pumpkin.
At the patch, a pumpkin this size cost $14. I got it for $5.13. Oh yeah!
I don’t need newspaper – I’m a pro!
I started to carve “welcome home” for my roommates who are both returning from their trips tomorrow, but got tired after “welcome.” Now I just seem accommodating and friendly to everyone.
Don’t be fooled.
I also picked up some decor gourds. See how festive I am?
     I didn’t let those seeds go to waste though, don’t worry!

Spicy-Sweet Roasted Squash Seeds

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Serves 2-4
Prep time 5 minutes
Cook time 30 minutes
Total time
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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.


  • 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


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.
I like mine really crispy!
Store them in a tupperware and snack away! These have MAJOR bite to them, so carry a bottle of water and Kleenex!
One of my free samples! I’m on a roll!


Filed under elliptical, gourd, gym, kitchen sink salad, Kleenex, pumpkin carving, pumpkin patch, pumpkin seeds, recipe

2 Responses to Spicy-Sweet Roasted Pumpkin Seeds!

  1. Amanda

    You are way more talented than I am. I could never crave a pumpkin like that! It looks awesome.

  2. Pingback: Protein-Packed Butternut Squash and Leek Soup | Bites 'n Brews

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