Pumpkin Seed Recipe

If you've used a pumpkin for carving or a recipe, you need an easy pumpkin seed recipe for all those extras that come with it. Roasted pumpkin seeds are a tasty treat that disappear almost as soon as they're cool enough to eat.

Ingredients:

1 pumpkin
salt to taste
2 tbsp vegetable oil

Directions:

1. Scoop out the seeds and pulp from a pumpkin, and separate the pulp from the seeds, discarding the pulp.

2. Rinse the seeds in a large colander under cold running water, removing any remaining clinging strings. Seeds will feel slippery to the touch under the water.

3. Dump seeds, a small amount at a time, into paper toweling and dry. Spread onto a large baking sheet and allow to finish air-drying for an hour or so.

4. When seeds are dry, toss them with the vegetable oil to coat well and sprinkle liberally with salt. Spread into a thin layer on the baking sheet and place in a 350 F oven for 30 minutes, or until golden brown, stirring every few minutes to prevent burning.

5. Remove from the oven and allow to cool before serving.