Recipe: Savory Roasted Pumpkins Seeds
|November 1, 2013||Filled under Recipe|
I know I am a bit late to the game, because by now pumpkins have been carved and pumpkin seeds have already been roasted…but I just couldn’t keep this to myself! These were the BEST pumpkin seeds we have ever had, so just PIN is for next year, m’kay? :)
First, separate the seeds from the “guts” of the pumpkin, but DO NOT RINSE. Just get them as clean as you can with your fingers.
Preheat the oven to 300.
I had about 2 cups of seeds, so just adjust if you end up with more or less than that.
Toss seeds with 3 Tablespoons melted butter, 3 teaspoons Worcestershire, 3/4 teaspoon seasoned salt and 1/4 teaspoon garlic salt (we like garlic, so use less if you aren’t as much of a fan).
Spread into a single layer in baking sheet. One with a rimmed edge makes it easier to stir them. Stir every 15 minutes for 1 hour. Enjoy!!