So I finally got around to carving our pumpkin last night and I made some roasted pumpkin seeds to celebrate the season. He raved about the pumpkin seeds and when we had family over today they loved them, too. So I thought I’d share the recipe! My pumpkin yielded 1 1/2 cups of seeds so all of my measurements are based on that. Tweak it to your desire!
Yummy Roasted Pumpkin Seeds
1 1/2 cups raw pumpkin seeds
6 cups water
4 tbsp + 1/2 tsp salt
1 1/2 tbsp butter, melted
1/4 tsp garlic salt
2 tsp Worcestershire sauce
Preheat oven to 275°F.
In a large pot, place pumpkin seeds, 6 cups water and 4 tbsp salt and bring to a boil. Let simmer for 10 minutes. Drain seeds onto paper towels to wick away as much of the moisture as possible. They may be a little slimy but that’s ok!
In a separate bowl, combine remaining salt (1/2 tsp), butter, garlic salt and Worcestershire sauce and add pumpkin seeds, stirring to coat.
Pour onto a sheet pan and shake to evenly disperse seeds in one layer. Bake for 45-60 minutes, stirring occasionally, until they are browned to your satisfaction. Let cool completely before eating (they get crunchier as they cool).