Roasted Toasted Pumpkin Seeds

                I’ve used this recipe on seeds from pumpkins as well as various types of squash (such as acorn).  It is easily the best pumpkin seed recipe because boiling them in water ensures that the salt flavoring stays with the seeds.

                Preheat the oven to 400 degrees C.

                Clean out your pumpkin to make a Jack O’Lantern (hehe) or to cook the pumpkin flesh, then separate the seeds from the pumpkin guts.  I usually put them in a colander and do a quick rinse of the seeds with water.

                Determine how many cups of seeds you have.  

                *Boil 2 cups of water for every ½ cup of seeds.*

                *Add ½ tbsp of salt for every 1 cup of water.*

                Bring your salt water to a boil, add the seeds and simmer for ten minutes.

                Spread 1-2 tbsp olive oil on the bottom of a cookie sheet.

                Pour off the salt water and place the seeds in a single layer on the cookie sheet.

                Bake on the top rack for 10 – 20 minutes depending how crunchy and dark you want them.

                These are mine!  They cooked for 20 minutes and were delicious!