INGREDIENTS

• One medium sized pumpkin
• Salt
• Olive oil

METHOD

• Preheat oven to 400°F.
• Cut open the pumpkin and use a strong metal spoon to scoop out the insides.
• Separate the seeds from the stringy core.
• Rinse the seeds.
• In a small saucepan, add the seeds to water, about 2 cups of water to every half cup of seeds.
• Add a half tablespoon of salt for every cup of water (more if you like your seeds saltier).
• Bring to a boil. Let simmer for 10 minutes. Remove from heat and drain.
• Spread about a tablespoon of olive oil over the bottom of a roasting pan.
• Spread the seeds out over the roasting pan, all in one layer.
• Bake on the top rack until the seeds begin to brown, 10-20 minutes.
• When browned to your satisfaction, remove from the oven and let the pan cool on a rack.
• Let the seeds cool all the way down before eating.
• Either crack to remove the inner seed