Roasted pumpkin and spicy pumpkin seeds

 

4 servings


  • 1 pumpkin (for example butternut squash)
  • 2 tbsp. Benecol Buttery Taste
  • 1 clove of garlic pinch of ground salt, coriander, cumin and sweet pepper a little honey on top Pumpkin seeds seeds of 1 pumpkin 2 tbsp. Benecol Buttery Taste
  • Pinch of salt, ground chili, caraway and other spices you prefer

Pumpkin seeds

  • Seeds of 1 pumpkin
  • 2 tbsp. Benecol Buttery Taste
  • Pinch of salt, ground chili, caraway and other spices you prefer

On top

  • Seeds of 1 pomegranate
 
  1. Preheat your oven to 150°C. First prepare the seeds. Split the pumpkin and scoop the seeds into a bowl with a spoon. Pick out the biggest pumpkin pieces from the seeds, then put the seeds in a strainer and rinse with water to remove the remaining pumpkin.
  2. Melt Benecol Buttery Taste in a bowl and add your desired amount of seasoning. Pour the pumpkin seeds into the mixture and mix it thoroughly.
  3. Spread the seeds on baking paper evenly and then roast about 25 minutes until they are beautifully roasted in color.
  4. After this preheat the oven to 200°C and chop the pumpkin into quite thick wedges. Spread the wedges on baking paper.
  5. Melt Benecol Buttery Taste in a microwave oven and add crushed clove of garlic, a dash of ground coriander, cumin, salt and sweet pepper to it. Then brush the pumpkin wedges with the spice mixture. Fry the pumpkin wedges in the oven for about 30-40 minutes until they are soft.
  6. Take the pumpkins from the oven, place some delicious wedges on a plate, drizzle some honey and sprinkle some crunchy pumpkin seeds and sour pomegranate seeds on top.