Spicy Pumpkin Seeds

This year's crop yielded four pumpkins. That is not an impressive count but rather than pout about the low quantities I decided to make the most of the harvest by testing out a few new recipes.

Spicy Roasted Pumpkin Seeds

Wash and separate 2 cups of seeds from pumpkin pulp, towel dry, and toss into a mixing bowl. Pour 2 tbsp of melted butter and 1tsp Worcestershire sauce over seed then sprinkle 1 tsp of cayenne pepper, 1 tsp garlic powder (I tried my new California roasted garlic), and 1/2 to 1 tsp of sea salt and toss well. Bake in a preheated 275 degree oven (or toasted oven) for 1 hour, turn over occasionally.