Stony Brook Roasted Butternut Squash Seeds Pepitas Gluten Free Sweet Chili Description
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Wholehearted Foods
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Snack with Abandon
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Brined and Roasted Spicy Butternut Squash Seeds
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Sprinkle on Cereal, Salads, and Veggies
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100% USA Grown
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Nut Free
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Gluten Free
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Non-GMO Project Verified
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Vegan
How Are Butternut Pepitas Made?
Sweet Chili Butternut Pepitas are brined, roasted butternut squash seeds that are coated in spicy maple syrup. they have a crunchy texture with a sweet and tangy spiciness.
Are Pepitas Good For Me?
Yes! Squash seeds are high in protein and fiber. They also contain healthy plant-based fats, zinc, lutein, beta carotene, and vitamin E.
Are Pepitas More Than Just A Snack?
Sure! Try a handful - shell on - atop your salad, roasted vegetables, or chili. Sprinkle on hummus or liven up a savory trail mix.
Where Are They Grown?
Stony Brook's squash seeds are sourced directly from upstate NY Family Farms. Seeds are roasted and packaged nearby at our Finger Lakes production kitchen.
Directions
Enjoy within one month of opening.
Free Of
Gluten, GMOs, nuts, dairy, soy.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Nutrition Facts
Serving Size: 1 oz (130 Seeds) (28 g)
Servings per Container: About 3
| Amount Per Serving | % Daily Value |
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| Calories | 180 | |
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| Calories from Fat | 120 | |
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| Total Fat | 13 g | 20% |
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| Saturated Fat | 2.5 g | 13% |
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| Trans Fat | 0 g | |
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| Polyunsaturated Fat | 6 g | |
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| Monounsaturated Fat | 4 g | |
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| Cholesterol | 0 mg | 0% |
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| Sodium | 100 mg | 4% |
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| Total Carbohydrate | 8 g | 2% |
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| Dietary Fiber | 2 g | 4% |
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| Sugars | 3 g | |
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| Protein | 7 g | |
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| Vitamin A | | 2% |
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| Vitamin C | | 1% |
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| Calcium | | 1% |
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| Iron | | 15% |
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Other Ingredients: Butternut squash seeds, NY maple syrup, sea salt, chili powder, lime powder, spices.
Allergen Info: Made in a nut-free, dairy-free, soy-free, and gluten-free facility.
The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our
full disclaimer.
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Butternut Squash Turnovers
With classic fall flavors nestled inside a warm, savory turnover, there’s something exceptionally comforting about these handheld treats. The flaky, crisp exterior gives way to colorful mashed butternut squash, caramelized sweet onions and tangy feta cheese. Perfect for your small holiday gathering or potluck, each grab-and-go pastry allows guests to enjoy their food conveniently and comfortably – and hey, they might even use their free hand to raise a toast to this delicious, Autumn-inspired appetizer.
Butternut Squash Turnovers
- 2-1/2 lbs. butternut squash (peeled and cut into 1/2" cubes)
- 3 Tbsp. olive oil (divided)
- 1 Tbsp. fresh thyme (chopped)
- 1/2 tsp. grated nutmeg
- 1 Tbsp. butter
- 2 large Vidalia or sweet onions (sliced)
- 2-3 oz. feta cheese (crumbled)
- 1 large egg (lightly beaten)
- 2 sheets (17.3 oz. puff pastry, thawed according to package directions)
- Salt (to taste)
- Pepper (to taste)
- Preheat oven to 375 degrees F.
- In large bowl, toss butternut squash with 2 tablespoons olive oil, thyme, nutmeg, salt and pepper. Arrange on rimmed sheet pan in single layer; bake 25 minutes or until tender.
- Meanwhile, in large sauté pan over medium-high heat, combine 1 tablespoon olive oil and butter. Once glistening, cook onions 10 minutes, stirring occasionally.
- Reduce heat to medium; continue cooking onions 10 to 15 minutes, until soft and light brown.
- In large bowl, use fork to mash roasted butternut squash. Set squash and caramelized onions aside until cool enough to handle.
- Reduce oven temperature to 350 degrees F. Line sheet pan with parchment paper.
- On lightly floured surface, roll out puff pastry sheets. Cut each into 9 equal squares (18 total). Gently stretch each square to 4”x4”.
- In center of each puff pastry square, drop 1-1/2 tablespoons butternut squash, 1/2 tablespoon caramelized onion and 1/2 to 1 teaspoon feta cheese.
- Brush edges of pastry squares with egg wash; fold to form triangle. Use fork to crimp edges.
- On prepared sheet pan, arrange turnovers 1/2" apart. Brush top of pastries with remaining egg wash. Bake 20 to 25 minutes, until golden brown. Serve warm.
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