Preparation

• When you have removed the pumpkin seeds from the butternut squash, remove the threads of the pulp from the seeds yourself as much as possible. Then put them in a bowl of water. The seeds will float to the surface, but so will the pulp. This makes it easier to take it out and pull it off.
  Then you put the pumpkin seeds in a saucepan and cook them for about 20 minutes with a pinch of salt.
  Then drain them and pat them dry in a clean tea towel.
• Meanwhile, preheat the oven to 160 degrees.
  Mix the cane sugar and the olive oil together. Then add the spices and stir well. Heat a non-stick frying pan and pour this mixture into it. Heat gently, not too high. Stir well. Now you can add your nuts and seeds and introduce them to this delicious stuff.
• Place a sheet of parchment paper on a baking tray and spoon the nut mixture on top. Divide it in a way that all nuts are free and will come into good contact with the hot air. Let it roast for about 18 minutes. Delicious to eat ‘just like that’, over your salad, your soup, a cracker with hummus … the possibilities are endless.