Get hip to the pumpkin’s built-in recycling feature with this classic technique.
1/2 pound of pumpkin seeds, about 1 1/2 cups (I prefer to buy the green, hulled version from Latin markets, where they’re known as pepitas)
1 1/2 tablespoons olive oil
1 tablespoon Worcestershire sauce
1 teaspoon granulated garlic
1 teaspoon onion powder
1/2 teaspoon paprika (optional: add 1/3 teaspoon smoked paprika)
1/4 teaspoon black pepper
1 teaspoon kosher salt
Sheet pan (optional: covered in foil)
1. Preheat your oven to 275°.
2. Add the pumpkin seeds to your work bowl, and coat with the olive oil and Worcestershire sauce.
3. Continue stirring, and slowly add the spices, salt, and pepper. Constant stirring will limit clumping of the dry ingredients (which will burn).
4. Spread the seeds on the sheet pan. Shake the pan to distribute evenly. (Try to limit the seeds lying atop one another).
5. Place in the oven and bake for 20-25 minutes. Take the pan out every 8 minutes or so, and stir and shake.
6. Remove the pan and give them a taste. Add salt if necessary, and allow them to cool.
7. Store in airtight container for 10 days (though it’s doubtful they’ll last that long).