Recipe: Roasted Pumpkin (or Squash) Seeds

Do you carve pumpkins around this time of year and throw away the seeds? Once you taste this recipe, you will likely be buying extra pumpkins and/or winter squash every year just to take advantage of the wonderful, yummerific and nutritious seeds they provide.

Ingredients:

Seeds from one pumpkin or other squash, separated from the pulp

1-2 Tbsp. butter

2-3 Tbsp. Worcestershire sauce

Instructions:

Heat oven to 250 degrees F.

Spread the seeds out on a baking dish and add the butter. Put the dish in the oven and cook for a few minutes, until the butter melts. Remove the pan from the oven, add the Worcestershire sauce and stir to coat the seeds.

Cook for 45-60 minutes, stirring every 20 minutes or so. When done, the seeds should be browned but not burned, the sauce should be baked on, and the seeds should taste toasted.

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