December 4th, 2014
Sujay Shah from Kii Naturals
Preheat oven to 400°F. Line a baking sheet with parchment paper; set aside.
Toss butternut squash with olive oil, thyme, garlic, salt, chili powder and pepper. Roast for 40 to 45 minutes on baking sheet until tender.
Add squash to food processor with yogurt and pulse until smooth.
Meanwhile, preheat oven to 300°F. Toss pumpkin seeds with oil, sugar, salt, pepper, cumin, paprika and cayenne.
Spread on a baking sheet lined with parchment paper. Bake for 25 to 30 minutes or until dry and toasted. Cool completely.
Top each crisp with dollop of butternut squash, crumbled goat cheese and 1 tsp of pumpkin seeds.