These pumpkin seeds are a delightful teaser for my next post, which will be a recipe for curried butternut squash soup. They deserve a separate posting because not only are they delicious and easy to make, but my husband is convinced we should market and package them and promptly retire early. You can only hope, right?
This is just a brief posting, but be on the look for curried butternut squash soup coming soon! Try these out in the meantime 🙂
SWEET AND SALTY PUMPKIN SEEDS
makes 1 cup
1 cup roasted pumpkin seeds*
1 tablespoon butter, melted
½ teaspoon sea salt
¼ teaspoon cinnamon
2 tablespoons brown sugar
In medium bowl, mix together pumpkin seeds, melted butter, salt, cinnamon, and brown sugar. Spread on baking sheet and bake at 450 degrees Fahrenheit on top rack for 8-10 minutes, until golden brown, stirring once at 5 minutes for even toasting.
*If you use raw pumpkin seeds, you will need to pre-roast them, try 325 degrees Fahrenheit for 45minutes