ROASTED PUMPKIN SEEDS

ROASTED PUMPKIN SEEDS

INGREDIENTS

One medium sized pumpkin

Salt

Olive oil

DIRECTIONS

Cut open the pumpkin and use a metal spoon to scrape the insides of the pumpkin and scoop out the seeds and strings.  Place the pumpkin seeds in a colander and run under water to rinse and separate the seeds from the flesh.  Measure the pumpkin seeds in a cup measure. Place the seeds in a medium saucepan and add 2 cups water and 1 tablespoon salt to the pan for every half cup of pumpkin seeds. Bring the water and pumpkin seeds to a boil. Let simmer for 10 minutes. Remove from heat and drain.  Preheat the oven to 400°F. Coat the bottom of a baking sheet with olive oil.  Spread the seeds out over the roasting pan in a single layer, and toss them a bit to coat them.  Bake on the top rack until the seeds begin to brown, 5-20 minutes, depending on the size of the seeds. Small pumpkin seeds may toast in around 5 minutes or so, large pumpkin seeds may take up to 20 minutes. Keep an eye on the pumpkin seeds so they don’t get over toasted. When lightly browned, remove the pan from the oven and let cool on a rack. Let the pumpkin seeds cool all the way down before eating.