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