If you’re waiting longingly for October to enjoy the savory taste of roasted pumpkin seeds… no need. One of the best kept secrets among frugal cooks is that ALL melon seeds are edible! The seeds from pumpkins, winter squash, watermelon (yes, watermelon), cantaloupe, honeydew, etc. are not only edible, they are chock full of healthy Omega-3 fatty acids, protein, iron, and fiber! Today we’re toasting cantaloupe seeds, but feel free to try this recipe with any variety of melon seeds. Let me know how they turn out!
1 cup fresh melon seeds, scooped from the inside of a melon and rinsed well
1 tablespoon butter
2 tablespoons Worcestershire sauce
1/2 teaspoon seasoned salt
Step 1) Melt butter in a nonstick pan over low-medium heat.
Step 2) Add seeds, Worcestershire sauce, and seasoned salt. Cook over low-medium heat, stirring frequently, until the seeds are dry and toasted to a rich caramel color.
Step 3) Remove from heat and allow to cool. Enjoy!