You will need
seeds from 1 pumpkin (or two or three or however many you want to do)
Gut your pumpkin. Get out all the glop and gloop.
|gloop and glop|
Separate the seeds from the slimy stringy stuff.
|slimy stringy stuff|
Rinse the seeds off and pat them dry or let them air dry on some paper towels (or a regular kitchen towel if that's what you want!)
|Rinsed pumpkin seeds (hull and all!)|
Put the seeds back in a bowl. Shake the bottle of Worcestershire sauce over them a few times. If you're measuring, maybe a couple of teaspoons, but not more than a tablespoon. Shake your onion, garlic, and season salt over similarly. Not more than a teaspoon of any of them, but especially go easy on the season salt, since the Worcestershire is already salty.
Mix the seeds and the sauce and seasonings with a spoon or your fingers. Spread them out in a single layer on a greased cookie sheet. If you want particularly easy clean up, line your sheet with foil and then spray it.
Put the pan in the oven. Stir every 5 minutes or so. Don't let the seeds burn, they will not taste as good.
We like to put these in our Chex Mix. We also like to eat them straight off the pan. One reason I like roasted pumpkin seeds so much is because the seasoning choices are just about endless. You could go with just salt and garlic, or spice it up with some cayenne, use some fresh herbs and olive oil... just be creative and enjoy!
What's cooking in your kitchen?