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Spokane, Washington  Est. May 19, 1883
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DwellWellNW

Toasted Pumpkin Seeds

Toasted pumpkin seeds right out of the oven. (Maggie Bullock)
Toasted pumpkin seeds right out of the oven. (Maggie Bullock)

Carving pumpkins for Halloween is always fun; I really don’t think it matters how old or young you are. When we were young, part of the yearly carving ritual was sorting through the pumpkin guts for all of the seeds. The process was messy and a little gross, but the promise of crunchy, salty pumpkin seeds made it all worthwhile. My mom’s recipe was simple, which I think, is why I still use it every year.

As you carve your pumpkins this weekend, rescue the seeds before you put the guts in the compost. Delicious!

 

Toasted Pumpkin Seed recipe

2 cups unwashed pumpkin seeds
1 ½ tablespoons melted butter
1 ¼ teaspoons salt
½ teaspoon Worcestershire sauce

Heat oven to 250 degrees. Mix all ingredients in a medium sized bowl until the seeds are evenly coated. Spread them on a cookie sheet and toast for about an hour, stirring occasionally, until the pumpkins are lightly browned, crisp, and dry. Cool on paper towels and store in an airtight container (a wide-mouth pint jar is perfect for storage).



DwellWellNW

Artist and crafter Maggie Wolcott writes about craft events in and around Spokane, as well as her own adventures in creating and repurposing. Her DwellWellNW posts include project and decorating ideas, recipes, reviews of events, and interviews with local artists. Maggie spends her days as an English professor, and when she’s not grading papers, she can generally be found with a paintbrush or scissors in hand. She can be reached at mebullock@gmail.com.