Day 50 - Roasted Pumpkin Seeds

Roasted Pumpkin Seeds

It's about that time of month when we start carving into our beautiful pumpkins making them in to master pieces of art..  I'm starting to think that perhaps my family looks more forward to the roasted pumpkin seeds.  Every year we try different recipes and no matter how many I make they don't seem to make it through the day..

Today we decided on two pumpkins trying out two different recipes .  We don't discriminate on size or shape, you just never know how many seeds you're going to get..

Preheat oven to 325

As if we are carving a pumpkin, we cut the stem off to get to the seeds..

All of a sudden I have little helpers..  I mean the goo is the best part..

Put all the seeds in a strainer and rinse

For every 2 cups of pumpkin seeds I add is 1 1/2 tbs. of butter and then my seasoning of choice

Dump the seeds on a baking pan and cook 45 min in the oven..

Great snack for the whole family..  Today we did garlic and Worcestershire Sauce.  The Worcestershire was the family favorite.  See recipe below..:

2 cups pumpkin seeds
1 teaspoon Worcestershire sauce
1 1/2 tablespoons melted butter
1 1/4 teaspoons salt
Directions:

1
Preheat oven to 250 degrees.
2
Thoroughly rinse seeds and pick out stray bits of pumpkin.
3
Pour seeds on a cookie sheet, preferably one with sides.
4
Combine Worcestershire sauce and melted butter.
5
Pour Worcestershire sauce/butter combination over seeds and stir to distribute evenly.
6
Evenly sprinkle salt over seeds.
7
Bake for two hours, stirring every half hour.
8
Let cool and enjoy!
9
Store in airtight container.

Read more at: http://www.food.com/recipe/best-ever-roasted-pumpkin-seeds-75453?oc=linkback