There’s not much of a recipe here, more of a method. After making pumpkin butter the other day I kept all of the insides in the fridge and late last night I separated the seeds from the stringy bits and roasted a small batch of pumpkin seeds.
Preheat oven to 275.
Remove seeds from pumpkin and separate from the flesh. Rinse well. Put into a shallow baking dish or pan. Sprinkle generously with salt, garlic powder, and Worcestershire sauce. Stir to combine. Roast for about an hour, stirring a couple times. The seeds should be dry and crunchy, but they should not have a baked flavor.
Store in an airtight container.