Ingredients
- ¼–½ cup washed and dried squash seeds (use squash seeds reserved from the soup recipe, or raw pumpkin seeds)
- 1 tablespoons butter, melted
- ¼ teaspoon cinnamon
- ½ teaspoon freshly ground nutmeg
- 1 teaspoon cracked black pepper
- ½ teaspoon ground ginger
- ¼ teaspoon allspice
Preparation
Preheat oven to 400°F.
Toss pumpkin seeds with butter and spices and spread in a single layer on a parchment- or foil-lined baking sheet. Bake for 8–10 minutes, or until golden brown and toasted. Let cool.
