Filed Under: crackers, Food, Holiday, host, party

Roasted Butternut Squash & Spicy Pumpkin Seed Crisps

Wow your guests with these delicious crisps, this holiday season.

December 4th, 2014

Sujay Shah from Kii Naturals

Makes about 30 crisps
Prep Time
15 minutes
Cook Time
80 minutes
  • 1 box (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: 1/4 cup (60mL) pumpkin seeds
  • 1/2 tsp (2 mL) vegetable oil
  • 1/2 tsp (2 mL) brown sugar
  • Pinch of ground salt, pepper, cumin, paprika and cayenne
  1. Preheat oven to 400°F. Line a baking sheet with parchment paper; set aside.

  2. Toss butternut squash with olive oil, thyme, garlic, salt, chili powder and pepper. Roast for 40 to 45 minutes on baking sheet until tender.

  3. Add squash to food processor with yogurt and pulse until smooth.

  4. Meanwhile, preheat oven to 300°F. Toss pumpkin seeds with oil, sugar, salt, pepper, cumin, paprika and cayenne.

  5. Spread on a baking sheet lined with parchment paper. Bake for 25 to 30 minutes or until dry and toasted. Cool completely.

  6. Top each crisp with dollop of butternut squash, crumbled goat cheese and 1 tsp of pumpkin seeds.

Roasted Butternut Squash & Spicy Pumpkin Seed Crisps

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