I love Fall. It's my favorite season of the year - the rainy days, the cooler temps, the changing colors, snuggling by the fire, scarves, hot chocolate, and an excuse to roll up my sleeves and get gooey! We didn't pick up quite as many pumpkins as a few years ago, but we were given several & I had fun roasting pumpkins seeds again this year. My recipe is basic & easy. I have a friend that made Ranch, BBQ, and Teriaki flavored seeds - so I'm thinking of giving that a try next year.
First remove the seeds from the pumpkins. (You get about 2 c. of seeds per pumpkin.) Rinse them off & remove as much of the pulp as possible. Boil seeds for 5-10 min. Drain.
Measure & spread on a baking sheet. For every 1 c. of seeds, mix 1 Tbsp. of melted butter & 1 tsp. of Worchestershire sauce. Drizzle over seeds & sprinkle generously with seasoning salt. (I like to use Lawry's.) Bake @ 350 degrees for 30 minutes, stirring every 10 minutes until they are nice & crispy.
Allow seeds to cool on baking sheet before storing them in an air-tight container or Ziploc bag. I've also stored seeds in the freezer for up to 6 months. Enjoy!
