Pumpkin and other squash seeds are hard to store and are best eaten fresh.
Sweet and Spicy Pumpkin Seeds
- 2 to 3 c. raw pumpkin seeds
- 2 T. butter
- 1 T. brown sugar
- 1 T. Worchestershire sauce
- 1 t. salt
- 2 drops hot pepper (or more, if you like things hot)
- In a saucepan, melt butter. Add seasonings and pumpkin seeds and stir. Turn out onto a baking pan and roast at 275 to 300 degrees for a half-hour to 45 minutes.
Marta Helper Drahos writes for The Record-Eagle in Traverse City, Mich.