Mama Nitz's Roasted Pumpkin Seeds
I am most certain that my mother totally made this recipe up, but oh boy, do I remember it! These never lasted past pumpkin carving night. Good news is you can also substitute any other squash or pie pumpkin seeds in addition to the bigger carving pumpkin seeds.
Seeds from one large carving pumpkin (or squash or pie pumpkin), cleaned and rinsed
1 T butter
2 T Worcestershire sauce
1 T sea salt
Preheat oven to 350 degrees.
Melt butter to coat a baking sheet. Spread seeds out evenly on baking sheet, evenly distribute Worcestershire sauce over seeds and season with salt and pepper.
Bake for 15 minutes or until seeds are crispy and light golden brown. Let cool and store in an airtight container for about a week, if they last that long!