It’s that time of year again!!! I got three sugar pumpkins from the CSA and I’ve set about to making pumpkin puree for all the seasons recipes. I use this great recipe from Raspberry Bloom, it’s super easy and the flavor is just unbeatable, so much better than canned!
Of course I have all these scooped out seeds to deal with, so of course I’ve chosen to roast them. I don’t remember how this recipe evolved, but regardless, it’s super yummy! I love the combination of spices and sugar, and of course the dash of Worcestershire sauce just really makes them special.
I hope you enjoy them too!
- 2 cups of pumpkins seeds (cleaned)
- 2 tsps of olive oil
- ½ tap of sea salt
- ½ tsp of onion powder
- ½ tap of garlic powder
- ⅛ of cayenne pepper
- 1 tbsp of powdered sugar
- ⅓ tsp of cinnamon
- 2 tsp of Worcestershire sauce