We are fast approaching my one year blog anniversary and one of my first posts was to share my Roasted Pumpkin Seeds recipe. I didn't even have a camera, I used my iPhone for the picture. I decided to share this excellent recipe again with updated pictures.
I love to roast pumpkin seeds to share with friends. These seeds are so good that my son's Kindergarten teacher finds me every year around this time to beg for seeds and my son is in the 4th grade now!
I'm lucky enough to get loads of seeds from the pumpkin carving party we go to every year. I never use exact measurements, depending on the amount of seeds you might be using tablespoon-fulls of the first 4 ingredients, a teaspoon of cinnamon and a few dashes of cayenne. I have tried to list ingredients in order of volume (in other words much more Worcestershire sauce than cayenne pepper.)
low sodium Worcestershire sauce
Remove pumpkin seeds from pumpkin, straining them out by hand is easiest to separate them from the pumpkin "guts." Remove as much of the guts as you can, but don't worry if you can't get it all. DO NOT RINSE THE SEEDS, this will add flavor (and save time!) Mix pumpkin seeds and all of the ingredients above in a bowl.
Layer thinly on a cookie sheet. Bake in preheated oven at 300. If you have a convection oven, use the convection setting. Stir every 10 minutes or so to keep the seeds from sticking to each other and to help them dry out and roast evenly. I like my seeds a bit crunchy but not overly roasted. Keep checking and stirring until they are roasted to your liking.