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Roasted Pumpkin Seeds Recipe

Photo by: Taste of Home Roasted Pumpkin Seeds Recipe

To enjoy the seeds from a pumpkin you hollow out, spice 'em and bake 'em for a fun snack using this easy recipe from field editor Dawn Fagerstrom of Warren, Minnesota.

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Roasted Pumpkin Seeds Recipe

Prep: 20 min. Bake: 50 min.

Yield: 8 Servings

20 50 70

Ingredients

2 cups fresh pumpkin seeds
3 tablespoons butter, melted
1 teaspoon salt
1 teaspoon Worcestershire sauce

Directions

Line a 15-in. x 10-in. x 1-in. baking pan with foil and grease the foil. In a small bowl, combine all ingredients; spread into prepared pan. Bake at 250° for 45-50 minutes, stirring occasionally.
Increase heat to 325°. Bake 5 minutes longer or until seeds are dry and lightly browned. Serve warm, or cool before storing in an airtight container. Yield: 2 cups.

Originally published as Roasted Pumpkin Seeds in Taste of Home October/November 2007, p19

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