Roasted Seeds

By Alyssa McFarland

Use pumpkin or other winter squash seeds for this. The larger the seeds, the longer it will take in the oven. I find butternut squash seeds typically take about 1 hour; pumpkin seeds, and hour and a half.

Seeds from one pumpkin or other squash, separated from the pulp

1-2 Tbsp. butter

2-3 Tbsp. Worcestershire sauce

Heat oven to 250 degrees F.

Spread the seeds out on a baking dish and add the butter. Put the dish in the oven and cook for a few minutes, until the butter melts. Remove the pan from the oven, add the Worcestershire sauce and stir to coat the seeds.

Cook for 45-90 minutes, stirring every 20 minutes or so. When done, the seeds should be browned but not burned, the sauce should be baked on, and the seeds should taste toasted.