Sugared Pumpkin (Squash) Seeds

      This is a recipe from "Cozy Country Kitchen 2007" magazine, and is technically a recipe for a Halloween/ Fall treat. It is so close to my method of roasting squash seeds that I decided to just post this version instead. I'd like to note that all squash seeds are edible, and can be used in place of pumpkin seeds.

Sugared Pumpkin Seeds

1 cup Pumpkin Seeds (any squash seed will work)
1 tblsp Butter, melted
1 tblsp Sugar
1/2- 1 tblsp Cinnamon
1/4 tblsp Nutmeg
1/8 tblsp Allspice

     Rinse seeds and pat dry; toss with butter, sugar and spices. (If you have them, small paper bags work great for this.) Spread on a lightly greased baking sheet. (If you prefer, you can always line the baking sheet with either parchment paper or tinfoil, instead of greasing.) Bake at 300*F for 45-60 min., turning occasionally, until crunchy & golden. Makes 1 cup.

     All statements in (parenthesis) are my own personal comments and were not apart of the original recipe. Also, I don't know how to put the little degree circle in, so I used the "*" symbol instead. As I stated before this is pretty much what I do when I roast squash seeds. One other thing I think I should mention is that the cooking time listed is most likely for raw seeds. I say this only because in my house we tend to bake the whole squash before cutting it up, and scooping out the seeds. For me the time it takes to roast the seeds alone is much shorter (10-15min.), and we tend to only have the oven set at 275*F. (That's not including the time or temp it takes to cook the squash too, though.)

     I figured this might make an interesting holiday candy for anyone who still has squash seeds laying around. Plus I didn't have anything else that was ready to be posted. Anyways, I hope you all have a wonderful Holiday Season!!!

*Happy Holidays*

~Pandora