How to Roast Pumpkin Seeds

INGREDIENTS

2 cups	Fresh pumpkin seeds or amount from one pumpkin
3 tablespoons	Olive oil
1 teaspoon	Salt or other seasonings
1 teaspoon	Worcestershire sauce, optional

DIRECTIONS

1. Preheat oven to 250 degrees. Line a large sheet pan with foil and lightly grease with olive oil cooking spray.
2. Using a large spoon, scrape the sides of the pumpkin and scoop out the seeds and pulp. Place in a large bowl.
3. Separate the pulp from the seeds, placing the seeds in a colander. Clean the seeds in the colander under cold running water.
4. Once you’ve removed most of the pulp, rinse the seeds under running water and then pat them dry with a towel to help the seasoning adhere to the seeds.
5. Season the seeds with Worcestershire sauce and salt if desired.
6. Spread the seeds evenly in a single layer on the prepared baking sheet. Bake for 45 minutes, stirring occasionally.
7. After 45 minutes increase oven temperature to 325 degrees and cook for an additional five minutes until lightly browned.

• Roasted pumpkin seeds can be stored in an air tight container for up to two weeks and frozen for three months.
• You can also use this method to roast seeds from acorn and butternut squash.

I accessed this information at https://www.tasteofhome.com/article/roast-pumpkin-seeds/.