As a kid, I always loved it when my mom would roast the pumpkin seeds from the jack-o-lanterns we’d just carved. We would turn out the lights and admire our candle lit jack-o-lanterns while we snacked on their guts . . . muhahahahaha. Yeah, that was me reverting to a seven year old kid. I do that alot.
To roast the pumpkin seeds, line a baking pan with foil and grease the foil. In a bowl combine these ingredients:
Apx. 2 cups pumpkin seeds
3 Tablespoons melted butter
1 teaspoon salt
1 teaspoon Worcestershire sauce
Spread the mixture into the pan, bake at 250° F for 45 to 50 minutes, stiring them occasionally. Increase the oven temp to 325° F and bake 5 minutes longer until seeds are dry and lightly browned.
Served warm is nice . . . or sprinkle warm seeds over vanilla ice cream for a little autumn treat. You can store the uneaten seeds in an airtight container to use later.