Pumpkin Seed Clusters

A delicious way to use the seeds from any winter squash! Pumpkin, kabocha, spaghetti, delicata, or a combination! Throw them on a salad or just eat them as a snack! Ingredients with an asterisk (*) are available seasonally right here in North Iowa! Click on select ingredients to find them nearby or stop by your local farmer's market.
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Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Course Condiment, Snack
Cuisine American
Servings 6
Calories 68 kcal

Equipment

  • Baking Sheet
  • Oven

Ingredients
  

Instructions
 

  • Preheat oven to 275°F. Line a baking sheet with parchment paper. In a medium bowl, mix together all ingredients. Spread in a thin layer on the baking sheet. Allow the seeds to touch slightly so they cook into clusters. Bake for 35-40 minutes, then allow to cool before breaking them into clusters. Eat on salads, sandwiches, or as a healthy snack!

Notes

Recipe from Chef Laura Lea
Yields 1 cup pumpkin seeds
*A note on cleaning and roasting pumpkin seeds- Once you remove the seeds from the pumpkin or squash, clean them in a colander under cool running water to remove any excess pumpkin that remains. We suggest soaking the seeds overnight in a container of water (either in the refrigerator or at room temperature). The seeds will float to the top and everything else will settle to the bottom. Scoop out the seeds and dry them on a kitchen towel for 30-60 minutes before roasting.

Nutrition

Calories: 68kcalCarbohydrates: 3gProtein: 3gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 1gSodium: 399mgPotassium: 105mgFiber: 1gSugar: 2gVitamin A: 199IUVitamin C: 1mgCalcium: 10mgIron: 1mg
Keyword pumpkin, pumpkin seeds, winter squash