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Happy Halloween! (and a Halloween treat)

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Happy Halloween! (and a Halloween treat)

Carrie Masek

It's Halloween, a day full of costumes, spooks and treats. For those of us who are trying to eat less candy, but still want a sweet, Halloween treat, Catie sent us a recipe for her Sweet Roasted Pumpkin Seeds. Yum!

Sweet Roasted Pumpkin Seeds
(a natural recipe for anytime you’re cooking a pumpkin or other hard squash)
Time: About 25 minutes; 5 prep, 20 bake

- Pumpkin Seeds (de-slimed) from one Hokkaido or pie pumpkin (about 1 cup, depending on the size of your pumpkin)
- 1 TB olive oil (to coat seeds, melted butter or coconut oil work well too)
- 1/2 tsp Bright Pumpkin Spice blend
- 1/4 tsp sweetener/sugar of choice (I used coconut blossom sugar, but any granulated sugar works)

1. Turn the oven on to 350 F/180 C (if roasting after cooking a pumpkin or other squash, drop the oven temperature down, but you don't really need to wait for the oven to cool).
2. Place cleaned (de-strung and de-slimed) pumpkin seeds onto a small baking sheet. Coat with oil, stirring them with a spoon to evenly coat all sides of the seeds.
3. Mix the Bright Pumpkin Spice and sugar together and sprinkle over the oil-coated seeds (tapping with a tiny spoon worked well for me). Stir the seeds again to even out the spice/sugar topping.
4. Roast in the over for 20 minutes, stirring every 5 for the most even roasting, but you can also stir once at the 10 minute mid-mark.
5. Remove the seeds from oven and let cool for 5-10 minutes. Enjoy warm (not hot), or at room temperature. Store in an air-tight container. Keeps well for a week.

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~ Carrie, Paul and all of us at Coffee by the Roast