Instructions

• With a sharp knife, cut the top off of the pumpkin. Cut the pumpkin in half. Using a large metal spoon, scrape the guts out, removing the seeds from the stringy bits. Rinse the seeds thoroughly in a fine mesh strainer.
• Scoop out the seeds and separate them from the pulp. Rinse the seeds in a colander to remove any remaining pulp. If you are skipping the soaking process then pat them dry with a paper towel.
• Place the clean cup of seeds in a bowl and cover with water. Allow the raw seeds to soak overnight. Next day, strain the seeds and pat them dry with a paper towel.
• In a bowl, toss the dry clean pumpkin seeds with olive oil (or melted butter) and salt. You can also add any other seasonings you like at this stage.
• Line the baking sheet with parchment paper. Spread the seeds in a single layer on a baking sheet.
• Bake the seeds in a 350 degree oven for 20-30 minutes, stirring occasionally, until they are golden brown and crunchy. Keep an eye on them to avoid burning.
• Once roasted, remove the seeds from the oven and let them cool. Enjoy them as a snack, or use them as a topping for salads, soups, or other dishes.
• Store roasted pumpkin seeds in an airtight container at room temperature. They should stay fresh for a week or two.