Sweet & Salty Pumpkin Seeds

Cut your squash and reserve the seeds. I like to fill a bowl with water to wash off the goop and then I lay them out on a tea towel to dry, so the oil will stick to them nicely. Once the seeds are good and dry, toss them in the following:

1-2 Tbsp. Olive Oil
1 Tbsp. Honey
pinch Cinnamon
pinch of Cumin
Salt and Pepper to taste

Bake at a preheated 350F oven for about 15 minutes. Watch the seeds and stir them up a bit half way. Bake them until they are golden or there’s no point. I often hear them popping when they are nearly ready. Enjoy!

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