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Spicy Roasted Butternut Seeds / Pumpkin Seeds

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“I made Miss Annies Slow-Cooked Sugared Butternut and had the seeds left over so I couldn't throw them out. You can use pumpkin! I like the taste of the seeds without prewashing and drying them.(One less step).”
READY IN:
40mins
YIELD:
1/2 cup roasted
UNITS:
US

Ingredients Nutrition

  • 4 butternut squash (seeds removed from fibers) or 1 pumpkin, seeds removed from fibers
  • 14 teaspoon salt
  • 14 teaspoon cumin
  • 18 teaspoon chili powder
  • 1 tablespoon butter

Directions

  1. I just remove the fibers do not wash.
  2. Place on cookie sheet with spices and butter in a mound.
  3. Bake in preheated oven at 350 degrees till butter is melted about one minute.
  4. Lower oven to 300 degrees, mix and spread seed into single layer and bake till crisp about 30-40 minutes.

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