Roasted Pumpkin Seed Recipe
A guest post from Michelle:
The pumpkin is carved. The squishy pulp evicted. The seeds await their next purpose in life: cooking or planting. I always save at least 10 completely cleaned and dried seeds to plant in my Spring garden. The rest are for eating! Here is a great family-favorite recipe for cooking your pumpkin seeds.
¾ cup pumpkin seeds, cleaned and rinsed in a colander
1 Tbsp butter, melted
½ tsp Worcestershire sauce
¼ tsp garlic powder
¼ tsp seasoned salt
1. Put the pumpkin seeds into a bowl, then coat with melted butter.
2. Add the Worcestershire sauce, garlic powder and seasoned salt.
3. Spread coated seeds onto an ungreased cookie sheet.
4. Bake for 25 minutes at 300 degrees.
This recipe emits such a wonderful, spicy Fall scent to your autumn home. Great for a quick snack while waiting for Trick-or-Treaters, delicious tossed on a salad and a good source of protein!
originally posted on brewersorganics.com