October means pumpkins, right?

It’s October and what says October more than pumpkins? Well, maybe trick or treat candy, but that’s a whole other story!

I thought I’d share pumpkin recipes the next few posts.

Here’s one from one of the readers of Sweet Tea and Secrets – Kim Hudson for Roasted Pumpkin Seeds.

You’ll need:

  • Take 2 cups of fresh seeds,
  • 3 Tbsp melted butter,
  • 1 tsp. salt
  •  1 tsp. of worstershire sauce.

Mix and coat thoroughly, spread on a foil lined 15″ x 10″ baking sheet and bake (250 degrees) for 45-50 min., stirring occasionally.

Increase heat to 325 degrees and bake 5 min. longer or until seeds are dry and lightly browned. Then serve.



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