Culinary Tip of the Week: Pumpkin Seeds
Spicy Toasted Pumpkin Seeds

1 cup pumpkin seeds, unsalted and unroasted
2 TBS corn oil
½ tsp. ground cumin
¼ tsp. cayenne pepper
½ tsp. chili powder
Salt and pepper to taste

In a skillet over medium-high heat, sauté the pumpkin seeds in the corn oil and spices until crispy and light brown. Drain on paper towels if necessary. Eat as a snack or use as a garnish in pumpkin or squash soups.