Wednesday, November 14, 2012

Pumpkin Spice Pumpkin Seeds

You know those ideas that are pathetically simple, yet leave you wanting to run around your house fist pumping and yelling about how awesome you are?

That's only a Parady sister thing? Oh.

Well, this is one of those.

Last night I made this soup for my poor sick roommate, but only after the classic phone call to an older sister (you know this-and-this recipe that you made that one time? what if I did such-and-such to it?) that resulted in also adding squash to it at the end.

With the leftover squash seeds, genius was born.  Yes, the title of this recipe is a lie, because I couldn't resist that perfect alliteration. I didn't use pumpkin seeds, but YOU could and they would be AWESOME. *fist pumps all around*

Here's how it goes down, the simplest possible steps to feeling like a food master:

Clean seeds out of squash, rinse any leftover goo off of them.  Spread in the bottom of a baking pan.  Drizzle olive oil over the top.  Sprinkle cinnamon, sugar, and pumpkin pie spice on top.  Roast in oven until brown and crispy.  Eat whilst fist-pumping.

*As the sister who is consistently scolding the others for not taking pictures of food, I sincerely apologize for the lack of images in the post.  I was too busy basking in the brilliance. More impetus for someone else to make them, and take pictures!

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