I enjoyed this fabulous recipe with Dig Inn’s Fall Couscous Salad with Butternut Squash. Pumpkin seeds are nutrient rich and great for mid-day snacking, salad toppers, or even blended into your morning smoothie!
- 6 oz Pumpkin Seeds
- ¼ tsp Curry Powder
- ¼ Cumin Powder
- ½ tsp Sea Salt
- 1 tsp Olive Oil
- 1 tbsp Agave
- Combine all ingredients and toss.
- Spread mixture onto a cookie sheet pan and bake at 400F for 8 minutes. Seeds should be toasty and warm.
What do you think about snacking on Pumpkin Seeds?