Pumpkins and Seeds

The pumpkins have been so pretty sitting on our front porch and glowing warmly at night, but I think the girls enjoyed the seeds more this year.

They had so much fun separating the seeds from the pulp, and Hannah has not been able to get enough of the toasted seeds.

Pumpkin Seeds

4 Tablespoons butter*
1/2 teaspoon garlic salt
2 teaspoons Worcestershire sauce

Heat oven to 325. Mix the pumpkin seeds with the butter mixture. Spread evenly on a lightly greased baking sheet. Bake for 30-40 minutes, stirring occasionally, until golden brown.

*I used the dairy free sticks so Hannah could enjoy them also.