I just made roasted pumpkin seeds over the weekend after Pumpkin carving was finished. It’s a yearly tradition. We always try new pumpkin seed recipes each year. Rotating between butter, spices, oil and such. This year I think I finally found the WINNER – my favorite roasted pumpkin seed recipe ever.
Here it is:
About 1 cup pumpkin seeds fresh from a pumpkin. Clean in a colander until all orange pumpkin stuff is gone.
1 Tsp olive oil
1 Tsp Worcester sauce
Sprinkle with Garlic salt
Roast for 50 minutes in a 300 degree oven.
After you clean the pumpkin seeds put them in a bowl and cover with the Worcester sauce, olive oil and mix well until everything is coated. Then generously sprinkle with garlic salt. Place on a cookie sheet and bake for 50 minutes or so in a 300 degree oven. Take them out early if they look like they are getting too dark or starting to burn. The pumpkin seeds develop a great roasted flavor this way and I was really pleased with the results. Much more of a savory snack this way and more like a roasted nut, then the popcorn flavor they have went cooked in butter.