GETTING READY:

1.Remove all the orange membrane threads from the pumpkin seeds and rinse them well in a bowl of water.

2.Drain in a colander for 30 minutes.

3.Preheat the oven to 275 degrees F.

MAKING:

4.Spread them on a baking sheet and pat dry with a towel.

5.Drizzle with the oil or butter and mix around with your hands until they are all coated.

6.Sprinkle with salt and whatever other seasonings you want to try.

7.Distribute them evenly in a single layer on the pan

8.Bake about 15 minutes and then check them. You may need to cook them up to 30 minutes if your pumpkin seeds are real big. They are done when they are slightly golden and puffed up.

9.Remove and taste for salt. Add more while they are hot if you think it needs more.

10.Let cool and store in an airtight container, but honestly they will probably all get eaten right away.

SERVING:

11.Serve and enjoy!

TIPS:

You can add any seasoning you like to these. Its all yummy. I prefer spicy pumpkin seeds with chili powder, cayenne, and garlic. Pumpkin seeds are great for snacks or atop salads. If youve ever had roasted pumpkin seeds that were tough and chewy instead of crisp and crunchy, they were probably not cooked long enough. Any winter squash seeds (butternut, acorn, kabocha) can be roasted the same way.