Pumpkin Seeds

One treat around this house for the fall is roasted pumpkin seeds.  The pumpkins are used for decoration throughout the fall and then they give their seeds for snacks and their "meat" for pies, breads, cookies, and other baked goods.  For our early Thanksgiving dinner, my folks brought two winter squash - YUMMY!  These veggies also volunteered their seeds for a snack!

Savory Roasted Pumpkin Seeds

4 T melted butter

1/2 tsp garlic salt

2 tsp Worcestershire sauce

Fall Flavors Roasted Pumpkin Seeds

4 T melted butter

1 tsp cinnamon

1/2 tsp ground ginger

1/2 tsp salt

1/2 tsp ground allspice

Spicy Roasted Pumpkin Seeds

4 T melted butter

1 tsp cayenne pepper

1/2 tsp thyme

1/2 tsp salt

1/2 tsp pepper

Remove seeds from pumpkin.  Wash in big bowl of water.  Strain and let dry for 30 minutes to a day.  Heat oven to 275*.  Mix dry seeds with melted butter mixture of your choice.  Spread on cooking sheet.  Roast for 10-20 minutes stirring every 5 minutes.  (Mine have taken as long as 45 minutes to get crispy).