pumpkin seeds (fresh out of the pumpkin)
salt
olive oil
optional seasonings: garlic powder, seasoning salt, bbq seasoning, cinnamon & sugar, pumpkin pie spice, be creative!
This is more of a method than a recipe! Rinse pumpkin seeds in a colander until clean. Measure the seeds in a cup measure. Place the seeds in a medium to large saucepan. Add 2 cups of water and 1 tablespoon of salt for every half cup of pumpkin seeds. Bring to a boil, then reduce heat and 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, about a teaspoon or so. Spread the seeds out over the roasting pan in a single layer, and toss to coat. Bake on the top rack until the seeds begin to brown, 5-20 minutes, depending on the size of the seeds. Stir every 5 minutes. Keep an eye on the pumpkin seeds so they don't get over toasted. Remove from oven. While still warm, sprinkle with additional seasonings if desired, though these are delicious as is. Allow to cool, and enjoy!
adapted from simplyrecipes.com
