Roasted Pumpkin Seeds

We had a voluntary pumpkin plant in our garden this year, to be precise, it was a pie pumpkin plant. It yielded 8 nice pumpkins, three of which I already processed. Of the first two, I kept the seeds for next year, since if you want to save seeds from pumpkins, you'd better take them from an early ripening fruit. Now, for the third one, I decided to roast the seeds and they turned out very yummy. Here is the recipe:

Roasted Pumpkin Seeds

You need:

• One medium sized pumpkin
• Salt
• Olive oil

Preheat the oven to 400°F. Scoop seeds out of the pumpkin (I usually just use my fingers to do this). Rinse the seeds you want to roast.

In a small saucepan, add the seeds to water. You need about 2 cups of water for every half cup of seeds. Then add 1 tablespoon of salt for every 1 cup of water and bring the water to a boil, turn down heat and let simmer for 10 minutes. Remove from heat and drain.

Spread approximately 1 tablespoon of olive oil over the bottom of a cookie sheet. Spread the seeds out over the cookie sheet. Bake, preferably on the top rack, until the seeds begin to brown. Remove from the oven and let the pan cool. Let seeds cool completely before eating. If your seeds are not gigantic, you won't even have to shell them, but can just eat them shell and all.

Enjoy :)