Maple Cinnamon Pumpkin Seeds - Hell Yeah It's Vegan!
As a kid, I looked forward to eating roasted pumpkin seeds every October after a long afternoon of carving pumpkins with my brothers. Of course, in those days, I thought of pumpkin as a decoration, not a vegetable, and the seeds we ate were usually dry and tough, and seasoned only with salt. Oh how things have changed!* This maple cinnamon variation is a fun riff on a simple, old-fashioned snack, and one I make all winter long, as I cook my way through squash after squash. Pumpkin’s a given, but did you know that you can eat the seeds of all kinds of squash? I always save the seeds from butternut, acorn, and kabocha squash and prepare them the same way I do pumpkin seeds. The rest of the squash guts and skins really give body to homemade vegetable stock. Since fresh squash seeds are still in their fibrous hulls, they stay characteristically chewy after baking, but soaking them overnight does plump them up a little and help keep them from burning while they bake. A dash of maple flavoring and a few drops of stevia make this snack pop with flavor without getting too sweet, but if you …
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