Toasted Pumpkin Seeds

Toasted Pumpkin Seeds

One medium sized pumpkin

Salt

Olive oil

   Preheat oven to 400 degrees.  Cut open the pumpkin and 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 tablespoon of salt for every cup of water.  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 for 20 minutes or until the seeds begin to brown.  When browned to

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, or eat whole.