Halloween Cajun Party Mix
In the season of pumpkins and winter squashes, in American kitchens a lot of seeds are scooped out during the preparation of various dishes....
Ingredients
Serves:
2
- The seed of a 1-lb butternut squash
- 2 tablespoons Vignoli Extra Virgin Olive Oil - Everyday Kitchen
- 1/3 cup roasted cashews
- 1/3 cup roasted pecans
- ½ tablespoon Cajun seasoning
- Salt to taste
- The seed of a 500-gram butternut squash
- 2 tablespoons Vignoli Extra Virgin Olive Oil - Everyday Kitchen
- 1/3 cup roasted cashews
- 1/3 cup roasted pecans
- ½ tablespoon Cajun seasoning
- Salt to taste
Directions
-
Preheat the oven to 356°F (180°C).
-
Rinse the Butternut squash seeds under cold running water in a colander to remove any pieces of flesh. Pat dry with kitchen paper and place in a small non-stick oven tray.
-
Drizzle with Vignoli Extra Virgin Olive Oil - Everyday Kitchen, mix, and bake for 15 minutes or until seeds begin to pop. Let cool, then pat dry, and transfer in a medium bowl.
-
Add the cashews and the pecans and mix. Mix in the Cajun seasoning and mix again.
-
Let rest for 10 minutes before serving.
- Preheat the oven to 356°F (180°C).
- Rinse the Butternut squash seeds under cold running water in a colander to remove any pieces of flesh. Pat dry with kitchen paper and place in a small non-stick oven tray
- Drizzle with Vignoli Extra Virgin Olive Oil - Everyday Kitchen, mix, and bake for 15 minutes or until seeds begin to pop. Let cool, then pat dry, and transfer in a medium bowl.
- Add the cashews and the pecans and mix. Mix in the Cajun seasoning and mix again.
- Let rest for 10 minutes before serving.
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