- Spread fresh pumpkin seeds on tea towel to dry off.
- Meanwhile, preheat oven to 160˚C (325˚F). Line a baking sheet with parchment paper. In dish, mix brown sugar, chili powder, paprika, salt, pepper, garlic powder and onion powder.
- Toss pumpkin seeds with oil to coat, then sprinkle on spice mixture and toss. Spread in a single layer on lined baking sheet. Roast, stirring occasionally, 18 to 20 min., or until golden and crisp. Cool completely. Store in airtight container for up to 1 week.
Substitute 4 tsp (20 mL) taco seasoning for the spice mixture.
Substitute any larger squash seeds if pumpkin seeds are not available.