While fall brings thoughts of football to many people, to the gardener, fall is pumpkin season. At this time of year, pumpkin growers get to harvest their crops. The pumpkins are carved into scary faces, then eaten--seeds and all. Roasted pumpkin seeds, also known as pepitas, are a crunchy, healthy snack and easy to prepare.
Move the oven rack to the top position and preheat the oven to 275 degrees F.
Place several layers of newspaper on a table or other work surface.
Use a sharp knife to cut the top off the pumpkin.
Scoop the seeds from the pumpkin and remove the stringy flesh that connects them. Discard any cracked seeds. You should have 2 cups of seeds.
Place the seeds in the strainer and rinse under lukewarm water, using your fingers to remove any remaining pulp. Allow the seeds to drain completely.
Pour 4 cups of water into a saucepan. Stir in 2 tbsp. of salt. Add the seeds and bring to a boil. Lower the heat and simmer the seeds for 10 minutes. Drain completely in a clean strainer and transfer to a baking sheet lined with paper towels.
Combine the butter or margarine, 1/2 tsp. salt, garlic salt, Worcestershire sauce and pumpkin seeds in a bowl. Toss lightly to coat the seeds. Pour into a baking dish and bake for 1 hour, stirring occasionally.
Remove the seeds and allow to cool completely before eating.