Perfect Pumpkin Seeds

Pumpkin seeds may not be the first thing that comes to mind for post-Halloween cooking, but these tasted amazing with the Butternut Squash Soup. They’re great to snack on, too!


  • 1 cup raw green pumpkin seeds
  • 1/4 tsp cayenne pepper
  • 1 lime’s worth of juice
  • 1 tsp chili powder
  • Sea salt


  1. Preheat the oven to 350F. Mix all of the ingredients together and lay flat on a cookie sheet.
  2. Cook for 10 min. That’s it!

Inspiration: Here. 

About The Dairy QueenThe Dairy Queen

Just a New England gal stuck in rural Virginia. Can be found avoiding dairy at all costs. Talents include speed reading ingredient labels and enjoying ice cream via smell. If I could major in Spotify playlist construction and dairy free cooking, I would.

I have been blessed with a dairy allergy and have not touched a cheesy piece of pizza in years. Thus, here we are. I hope you find these recipes simple, inexpensive, and delicious. I have years of experience avoiding dairy, so hopefully my adventures can help you out.

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