Ingredients
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4
-
1/4
-
1/4
-
1/8
-
1
-
-
-
-
-
-
-
-
-
-
Directions
Spicy Roasted Butternut Seeds / Pumpkin Seeds,I made Miss Annies recipe #48436 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).,I made this recipe with the seeds of one medium butternut squash. loved the texture of these seeds. I melted the butter first, added the seeds & tossed then added the spices and salt then tossed again. I lightly sprayed the cookie sheet used with avacado oil for extra assurance they wouldn’t stick to anything. I put my oven at 350F then turned it down to 300F after the first minute. I moved them around at the 16 minute point (including the minute at 350F) then left them in for another 15 minutes. I liked the flavor but it was too salty for my taste. I will try halving the salt the next time I make these.,These seeds are amazing!! I cooked acorn squash seeds instead of pumpkin seeds. Because the acorn seeds are so much smaller, I only cooked them for 20 mn and they came out perfectly. LOVE this recipe
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Steps
|
1
Done
|
I Just Remove the Fibers Do not Wash. |
|
2
Done
|
Place on Cookie Sheet With Spices and Butter in a Mound. |
|
3
Done
|
Bake in Preheated Oven at 350 Degrees Till Butter Is Melted About One Minute. |
|
4
Done
|
Lower Oven to 300 Degrees, Mix and Spread Seed Into Single Layer and Bake Till Crisp About 30-40 Minutes. |
