Highland Foods Recipes
Maple Pepper® Crispy Squash Seeds
From
Have you ever wondered what to do with left over squash seeds from your holiday baking? Maybe you like to make your pumpkin pies from scratch. Perhaps you serve your favorite baked squash at the holiday meal. We prefer acorn but you can use any squash really - blue hubbard, butternut, buttercup. Here is a simple and delicious recipe for your left over seeds. Colin Powell, one of our loyal customers, shared his favorite recipe with us to share with you. In the words of Colin, “Maple Pepper® original on squash seeds with a little olive oil and salt is to die for!”
Ingredients
Squash seeds - your choice! Maple Pepper®, Olive oil, Dash of sea salt.
Directions
Use just the right amount of olive oil to lightly coat the squash seeds. Exact amount depends on the number of seeds you have. Coat all sides of the seeds with your favorite flavor of Maple Pepper® seasoning. Add more or less to your liking. A dash of sea salt if you’d like.
Scatter seeds on to a lightly oiled cookie sheet. Place cookie sheet in a pre-heated 325 degree oven and roast for 15 - 20 minutes. Turn seeds at least once during roasting. Remove seeds from oven when they are lightly browned and crispy. When cooled, put in a bowl to share with family and friends. Better eat them while they last as they can go very fast!