Yesterday, I promised you another way to season roasted pumpkin seeds. While I like them with just some salt and olive oil, I do like to try out new ways of doing this, and I think this one is my favorite yet. As I said in the basic roasted pumpkin seed post, the hard part is to get the seeds out of the pumpkin and sort out the pumpkin seeds from the pumpkin guts. I usually just discard the pumpkin guts, but while researching what the more technical term for pumpkin guts is, I did stumble upon a recipe for pumpkin gut bread. Once you’ve separated the seeds from the guts, the sky’s the limit as far as roasting them and adding some flavor. Lane is angling for some Sriracha pumpkin seeds and that might happen, considering I still have two pumpkins to deal with. For now, I made a garlic and Worcestershire sauce variety and they are fantastic.
Garlic and Worcestershire Sauce Roasted Pumpkin Seeds
- 2 C. dry fresh pumpkin seeds
- 2 Tbsp. Worcestershire sauce
- 1 Tbsp. garlic powder
- 1 Tsp. olive oil
Heat the oven to 350 degrees.
Line a baking sheet with parchment paper.
In a large bowl, combine the olive oil, Worcestershire sauce, and garlic.
Add the pumpkin seeds and toss to coat.
Spread the pumpkin seeds out onto the lined baking sheet.
Bake for 10-30 minutes, stirring every 10 minutes and watching carefully to ensure they don’t burn.
Remove from oven and allow to cool completely before storing in an air tight container.
Makes 2 cups.
Source: Diana Dishes original