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 pepitas
1 tablespoon butter, melted*
½ teaspoon sea salt
¼ teaspoon cinnamon
2 tablespoons brown sugar
Pre-heat oven to 425 degrees F. In medium bowl, mix together pepitas, melted butter, salt, cinnamon, and brown sugar. Spread on a baking sheet and bake at on the top rack for 8-10 minutes or until golden brown, stirring once at 5 minutes for even toasting.
*sub coconut oil for vegan option
Dahlia Kitchen 
These look delicious as a garnish or just to eat as a snack. Next time I’m at Central Market, I will pick up some already roasted seeds to make this recipe. Thanks, Alicia!
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