Spicy Honey-Roasted Squash Seeds

By á-36147

Ingredients

• winter squash seeds (pumpkin, butternut squash, acorn squash and spaghetti squash all work)
• kosher salt
• honey
• paprika (smoked if possible)
• cayenne pepper

Details

Preparation time 30mins
Cooking time 50mins
Adapted from coffeeandquinoa.com

Preparation

Step 1

1. First, clean the squash seeds by removing them from the stringy part of the squash. Place in a colander and rinse well.
2. Preheat oven to 325. Pour seeds into a small pot and cover with water and about 1 tsp salt. Bring to a boil and simmer for about 10 minutes. Drain and pat dry with a clean kitchen towel or paper towel. (They don’t need to be super dry.)
3. Pour seeds into a small bowl. For every cup of squash seeds, you’re going to want about 1 1/2 Tbsp honey. Warm honey in microwave (5-10 seconds) and pour over squash seeds. Sprinkle with paprika, cayenne, and a pinch of salt. For 3/4 of seeds, I used 1/4 to 1/2 tsp paprika and less than 1/4 tsp cayenne. Some of the heat will bake out, though, so don’t be afraid to be generous with the spices! Stir to coat evenly.
4. Spread into a single layer on a baking sheet. Roast for 10 minutes, stir, and return to the oven for another 8-10 minutes. Check them often during the last 10 minutes, as oven temps vary greatly and you don’t want them to burn! The seeds should taste toasted and the spices coating them will be a dark reddish-brown, but the outer coating of the seeds will not be crispy yet. This is because the honey dries as it cools.
5. Remove from oven and let cool until crispy. Snack uncontrollably!
Notes