So right about now is the time to start carving up your pumpkins, if you’re smart. I, of course, am not smart so I’ve carved my pumpkins two weeks before this date and have consumed many, many pumpkins worth of seeds at this point. But you are probably just getting around to it, knowing good and well that a carved pumpkin won’t last forever. Since we’re in the home stretch, I’d say you’re a wise one, indeed.
And since you’re carving up some fantastic pumpkins you’re also inundated with pumpkin guts and seeds, aren’t you? I can’t tell you what to do with the stringy, slimy nasty except maybe toss it in a composting pile. The seeds, however are a totally different story and I’ve got one whopper of a recipe to share with you.
Do you like your snacks to be sweet and salty and savory all at the same time? Then I have a humdinger of a deal for you today and you’re gonna love me for it!
Sweet and Savory Pumpkin Seeds
You just might have to carve an extra pumpkin or two because these seeds are truly addictive. While the recipe calls for hot sauce there is practically no heat in the finished recipe. If you want sweet and spicy seads, I’d suggest kicking the Sriracha up considerably.
- 2 tablespoons of melted butter
- 1/2 teaspoon Sriracha (a hot sauce sold in the Asian food section)
- 1 teaspoon garlic salt
- 1 tablespoon Worcestershire
- 2 tablespoons brown sugar, packed
- seeds from one big carving pumpkin (anywhere from around 1.5 or 2 cups will work with this recipe)
- Preheat oven to 300°
- Give your seeds a really good wash and make sure there is no pumpkin flesh or gunk.
- To prepare the seasoning, mix everything but the seeds with a whisk until well incorporated in a medium sized bowl. Toss in the seeds and stir well.
- Place in a single layer on a cookie sheet covered with aluminum foil.
- Turn the seeds every 15 minutes, cooking for 45 minutes to 1 full hour, or until the seeds begin to become crispy.
Oh, gosh these are so, so good. I don’t even really have a big thing for pumpkin seeds but I dig these guys hardcore. If you’re a bit of a heat sissy, like I tend to be, no worries. The hot sauce really isn’t spicy AT ALL if only 1/2 teaspoon is used!