Kimmy's Pumpkin Seeds
Perfectly Roasted Pumpkin Seeds
Servings: 8
Equipment
- Baking Sheet, Parchment Paper
Ingredients
- 2 cups Pumpkin Seeds Unwashed
- 1 1/2 tbsp Melted Butter
- 1 1/4 tsp Season Salt
- 1/2 tsp Worcestershire sauce
Instructions
- The technique to make Kimmy’s Pumpkin Seeds deviates from many of the recipes you will find online. You simply remove the seeds from the pulp, add them to a bowl and they are ready for seasoning. No rinsing, no boiling
- Preheat your oven to 250°
- In a separate bowl combine melted butter, worcestershire sauce and season salt. Whisk to combine
- Pour mixture over the pumpkin seeds and stir to coat
- On a parchment lined baking sheet, spread pumpkin seeds in a single layer
- Bake for 2 hours at 250 or until dry and brown
- Allow to fully cool before enjoying
Notes
Try this recipe using other winter squashes such as butternut squash, Acorn Squash or even spaghetti squash. I actually prefer winter squashes over carving pumpkins because the seeds are smaller and ultimately more tender and flavorful.
Smaller seeds from winter squash vs carving pumpkins will roast faster so make sure to adjust your cook time accordingly.
Small to medium carving pumpkins yield a small to medium seed and if properly roasted are wonderfully crunchy and easy to eat. The larger the pumpkin the larger the seed and often a bit tougher.
While I love the simplicity and flavor of this simple recipe, you can get creative and add smoked paprika, chili powder or even curry seasoning. Looking for something sweet and salty, omit the worchestershire sauce, replace the season salt with regular salt to taste and add some cinnamon and sugar or sugar substitute, maybe even a sprinkle of pumpkin pie spice! You pumpkin seeds can be as creative as your jack-o-lantern!
Craving Pumpkin check out my Easy Pumpkin Pancake's or Pumpkin Sausage Soup, both are sure to please!
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