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Published: September 1, 2015

Squash & Spiced Pepitas on Cranberry Crisps

image of Cranberry Pumpkin Seed Crisps with Roasted  Butternut Squash & Spicy Pumpkin Seeds

Fall in love with this seasonal combination of sumptuous butternut squash with sweet and smoky pumpkin seeds. Every morsel is a grand combination of autumn flavours and colours that would perfectly precede a Thanksgiving feast. The interplay of rich and smooth butternut squash, brilliantly sprinkled with crumbled goat cheese and splendidly spiced pumpkin seeds will make this appetizer a family favourite for years to come.

 

Prep Time: 15 minutes

Cook Time: 80 minutes

Makes approximately 30 crisps

 

Ingredients

  • 1 box (5.3 oz/150g) Kii Naturals Cranberry Pumpkin Seed Crisps
  • 4 cups (1 L) cubed butternut squash (about 1 1/4 lb)
  • 2 tbsp (30 mL) olive oil
  • 1 tbsp (15 mL) chopped fresh thyme
  • 4 cloves garlic, peeled
  • 1/2 tsp (2 mL) salt and chili powder
  • 1/4 tsp (1 mL) freshly ground pepper
  • 2 tbsp (30 mL) plain Greek yogurt, or sour cream
  • 1/3 cup (75 mL) crumbled goat cheese

 

Spiced Pumpkin Seeds Ingredients

  • 1/4 cup (60 mL) pumpkin seeds
  • 1/2 tsp (2 mL) vegetable oil
  • 1/2 tsp (2 mL) brown sugar
  • Pinch each ground salt, pepper, cumin, paprika and cayenne

 

Butternut Squash Directions

  1. Preheat oven to 400°F.
  2. Line a baking sheet with parchment paper; set aside.
  3. Toss butternut squash with olive oil, thyme, garlic, salt, chili powder and pepper. Roast for 40 to 45 minutes on baking sheet until tender.
  4. Add squash to food processor with yogurt and pulse until smooth.

 

Spiced Pumpkin Seeds Directions

  1. Preheat oven to 300°F.
  2. Toss pumpkin seeds with oil, sugar, salt, pepper, cumin, paprika and cayenne.
  3. Spread on a baking sheet lined with parchment paper.
  4. Bake for 25 to 30 minutes or until dry and toasted and then let cool completely. 
  5. Top each crisp with dollop of butternut squash, crumbled goat cheese, and 1 tbsp of pumpkin seeds.