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.
- 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.