October brings to mind one of my favorite culinary delights - PUMPKIN! Just last week the pumpkins started to appear at our local farmers market and for the first time ever, we bought a pumpkin, not for carving, but for pie! Inside were these glorious seeds. I have early memories of roasting pumpkin seeds after hallowing out a carving pumpkin. The idea of roasting the seeds has always seemed both healthful and frugal! Done right, the result is a delicious, toasty, crunchy, salty snack!
To roast the seeds, scoop them out of the pumpkin and separate them from the slimy membrane. Rinse them under water and lay them out to dry overnight on a parchment lined baking sheet.
The next day, drizzle them with just enough olive oil to coat (or use melted butter if you're into that!) Toss them with your hands and spread them out in a single layer.
Sprinkle with kosher salt and bake in a 300 degree oven for about an hour. Baking times will vary depending on the size of the seeds. You will know that they are done when they are completely crispy and dry. You will not want to eat tough, under-baked seeds!
Eat these straight up as a snack or add them to soups or salads. You will never throw away the seeds again!
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