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In a recent Imperfect Produce Box, I was notified ahead of time that they were short on butternut squash and instead were sending me some little pumpkins! At first, I was like what the heck should I do with these?? Then I realized that I could roast them and use the insides for this yummy smoothie bowl and I could roast the seeds!

When I did Whole30 I snacked on seeds and nuts all day long and I was always buying them from Whole Foods, not giving a second thought to the fact that I could have made them myself. They are so simple but such a great snack to carry around with you because they’re chock full of nutrients like protein, magnesium, fiber, and anti-oxidants just to name a few.

All you’ve got to do is remove them from the pumpkin, give them a cleaning and then roast with a drizzle of olive oil and a pinch of salt at 425 for about 30 minutes on some parchment paper. Then make sure you potion them out because I’m telling you you’ll eat them all in one sitting!

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