After carving our pumpkins, if I don’t get completely bored with the tedious task of separating the goo from the seeds {it’s the worst, isn’t it?}, I like to roast the pumpkin seeds. Last night’s seeds got roasted today and will probably be completely eaten by tomorrow because we love them so much! Let me share one of my favorite ways to roast pumpkin seeds. This savory recipe will become an annual favorite!
Spiced Pumpkin Seeds
1 1/2 tablespoons butter, melted
1/2 teaspoon salt
1/8 teaspoon garlic salt
2 teaspoons Worcestershire sauce
2 cups raw whole pumpkin seeds, washed and dried
Preheat the oven to 275 degrees.
In a bowl, combine the butter, salt, garlic salt, Worcestershire sauce, and pumpkin seeds. Mix thoroughly and place in a shallow baking dish or spread on a baking sheet.
Bake for one hour, stirring occasionally. Cool completely and enjoy! {And be warned: you may start carving random pumpkins just to make this pumpkin seed recipe!}
For more delicious fall recipes, be sure try this cool and creamy pumpkin pie shake …
… and this warm pumpkin chai tea recipe!
Oh yum! They look delicious! I love roasted pumpkin seeds but rarely feel up to the task of seperating the seeds.
You called it Linda
mmm…these look good. We are carving this morning. I’ll make these too. I’m going to hunt for a recipe that I can use fresh pumpkin in. It’s a bit foreign to me that it doesn’t come out of a can.
Yum. I guess that’s the thing we miss when we paint t-shirts instead of carve pumpkins. No seeds! Maybe next year will have to do both. But I didn’t miss the mess this year. 😉 Sandra