Ingredients
pumpkin
kosher or sea salt
olive oil
Preparation
Cut open pumpkin and using strong metal spoon, scrape the insides to remove seeds and fiber. Place the mass of pumpkin seeds in a colander and run under water to rinse and separate the seeds.
In saucepan, add 2 cups water and 1 tablespoon of salt for every 1/2 cup of pumpkin seeds. Add more salt if you would like seeds to be saltier. Bring to a boil and simmer for 10 minutes. Remove from heat and drain.
Preheat oven to 400. Coat the bottom of roasting pan with olive oil, about 1 Tablespoon. Spread seeds in a single layer. Bake on the top rack until seeds begin to brown, 5 - 20 minutes depending on size of seeds. When nicely browned, remove the pan from oven and let cool on rack
