Description
Double or triple this roasted pumpkin seed recipe depending on how many cups of seeds you have. One large pumpkin will generally yield 1 cup or pumpkin seeds, and smaller pie pumpkins will yield about the same amount. Toss a salad with these seeds, sprinkle over a chicken dish, or serve as a snack.
Ingredients
- 1 cup raw whole pumpkin seeds, washed and dried
- 1 teaspoon paprika (Optional)
- ¾ teaspoon Cajun seasoning, or to taste
- salt to taste
- 2 dashes Worcestershire sauce
- 1 tablespoon butter, melted
Instructions
- Preheat oven to 300 degrees F (150 degrees C).
- Toss pumpkin seeds with paprika
- Cajun seasoning
- and salt until coated. Mix Worcestershire sauce with melted butter in a small bowl
- pour over seeds
- and stir to to combine. Spread seeds onto a baking sheet in a single layer.
- Roast seeds in the preheated oven until browned and crunchy
- 45 minutes to 1 hour; stir and turn seeds several times during roasting.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hr
Servings: 5