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
- 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.
- 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.
- Spread the seeds on baking paper evenly and then roast about 25 minutes until they are beautifully roasted in color.
- After this preheat the oven to 200°C and chop the pumpkin into quite thick wedges. Spread the wedges on baking paper.
- 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.
- 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.