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- 1 butternut squash
- sea salt
- black pepper
- pumpkin spice or cinnamon
- 2 tablespoons oil (coconut, olive or pecan)
- 2 tablespoons maple syrup
- 3 Medjool dates, pitted
- ½ cup almonds, raw and unsalted
- 1 tablespoon maple syrup
- Peel butternut squash with vegetable peeler or small knife. Chop into 1 inch chunks, remove seeds and strings, and reserve seeds for roasting (see recipe below). In a large bowl, toss in oil and maple syrup.
- Place chunks evenly onto a baking sheet lined with foil and sprayed with non-stick cooking spray. Sprinkle with sea salt (lightly), pepper, and spices.
- Bake for 20 minutes in a preheated 425 F oven. Toss and bake for an additional 20 minutes, or until cooked thoroughly.
- Chop dates and almonds together until crumble texture for topping. “Sprinkle” topping evenly onto cooked squash chunks, lightly drizzle maple syrup over topping, and bake for an additional 5 minutes or until the topping is lightly brown and toasted.
- Place into a serving dish and enjoy!
Maple Spiced Butternut Squash Seed RECIPE
Recipe by Jenny Kelley of ILoveFlavor.com
seeds from 1 butternut squash
pumpkin spice or cinnamon
1 tablespoons oil (coconut, olive or pecan)
1 tablespoons maple syrup
1. Remove seeds, strings, and “guts” from butternut squash. Soak in bowl of water to easily separate seeds from strings. Place seeds onto a plate covered with a paper towel and pat seeds dry. Let seeds dry overnight or pat dry to allow seeds to become crispy in the oven.
2. Place and spread seeds evenly onto a baking sheet lined with foil and sprayed with non-stick cooking spray. Sprinkle with sea salt (lightly) and spices.
3. Bake for about 30 minutes in a preheated 300 F oven, or until lightly browned and toasted. Remove and toss every 10 minutes.
4. Enjoy immediately while warm or let cool to room temperature, place in a sealable container, and store in a cool dark location or in the pantry.
Have a flavorful day and happy Thanksgiving!