Want to know the secret to crisp, addictively crunchy roasted 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.
To find out how to cook the rest of the pumpkin, see “Eat a Pumpkin!”
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 the book “Scraps, Peels and Stems: Recipes and Tips for Rethinking Food Waste at Home” by Jill Lightner (Skipstone Press)