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Recipe: Here's the secret to perfect roasted pumpkin seeds

Want to know the secret to crisp, addictively crunchy pumpkin seeds instead of leathery, chewy ones? Jill Lightner says the key is starting with dry seeds. Place them in a single layer on a baking sheet in the fridge for at least 12 hours before starting this recipe, she says. Also, if you clean them and store them washed but uncooked, they’ll keep a week in the fridge.


Roasted Pumpkin Seeds


Makes 2 cups


2 cups raw pumpkin seeds, thoroughly cleaned and dried overnight

4 tablespoons butter, melted

2 teaspoons Worcestershire sauce

1/4 teaspoon garlic powder

1/4 teaspoon salt, or to taste


In a bowl, combine the pumpkin seeds, butter, Worcestershire, garlic powder, and salt and stir with a wooden spoon or spatula to coat completely. Spread them on a rimmed baking sheet and bake for about 1 hour at 250 degrees, until they are toasted a deep brown, stirring every 15 minutes. Cool completely and serve. The seeds will keep in an airtight container at room temperature for up to 2 weeks.


From “Scraps, Peels and Stems: Recipes and Tips for Rethinking Food Waste at Home” by Jill Lightner (Skipstone Press)

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