Spicy-Sweet Roasted Squash Seeds

 
Adapted from How to Roast Squash and Pumpkin Seeds

Ingredients
Seeds from a squash -- I used four Delicata, and had about two cups of seeds
Honey, to taste -- I used about 2 t. local wild honey
1/4 t. salt
1/4 t. paprika
1/16 t. Saigon cinnamon
1/16 t. chipotle powder

Directions
Rinse and clean seeds of any remaining pulp.  The method in the link looks easier and faster -- I'll try that next time.

Spread the seeds on a baking pan or parchment-lined pan.  The parchment will help absorb some water without the seeds sticking to it later.  (Some recipes suggest drying the seeds on paper towel, but I think they stick more.  Stir a few times, every few hours, and you can leave them overnight, or put them in a warm (100˚F) oven for an hour or two, stirring occasionally until dry.

Once dry, put the seeds in a small mixing bowl and drizzle on the honey.  Using a metal spoon, stir the seeds until they're evenly coated.  Sprinkle with seasonings and stir again until evenly coated.  (The link offers more flavor combinations.)

Nutrition Facts

Servings 8.0
Amount Per Serving
calories 77
% Daily Value *
Total Fat 3 g	5 %
Saturated Fat 1 g	3 %
Monounsaturated Fat 0 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 0 mg	0 %
Sodium 74 mg	3 %
Potassium 3 mg	0 %
Total Carbohydrate 10 g	3 %
Dietary Fiber 3 g	12 %
Sugars 1 g
Protein 3 g	6 %
Vitamin A	1 %
Vitamin C	0 %
Calcium	1 %
Iron	3 %