Roasted Pumpkin Seeds
1 Cut open the pumpkin and use a spoon to scoop out the insides. Separate the seeds from the stringy core. Rinse the seeds.
2 Preheat oven to 400°F. In a saucepan, add the seeds to water, about 2 cups of water to every half cup of seeds. Add a tablespoon of salt for every two cups of water. Bring to a boil. Let simmer for 10 minutes. Drain.
3 Spread about a tablespoon of olive oil over the bottom of a roasting pan or cookie sheet. Spread the seeds out over the pan, in a thin layer. Bake on the top rack until the seeds begin to brown, 10-20 minutes. When browned to your liking, remove from the oven and let the seeds cool before eating.