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, eat them as a snack or on top of pancakes! 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.
Equipment
- Baking Sheet
- Oven
Ingredients
- 1 cup pumpkin seeds*
- 2 tsp chili powder
- 1 tsp salt
- 2 tsp maple syrup*
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
