1 pumpkin
vegetable oil, just enough to lightly oil the seeds
salt , for seasoning
spices
sea salt, freshly ground
Get yourself a pumpkin. Remove the top and scoop all of the seeds and pulp stuff out. I have found that a large metal spoon works better than any of those plastic scrapers that are purposefully designed for this task.
Get the seeds and pulp separated from each other.
Rinse them off in your sink. Don’t worry about a little excess pulp clinging to the seeds.
Coat the seeds with a tiny bit of vegetable oil. I actually did this step while my seeds were still in the colander. Remember a tiny bit goes a long way.
Spread the seeds out in a single layer on a baking sheet.
Add your salt and spices. Since this recipe is easily adaptable, you may use whichever spices you prefer. You can choose cinnamon and sugar if you prefer sweet pumpkin seeds, or you can go with some garlic powder and maybe some chili powder.
Put the seeds in an oven at 375 degrees F for 12 to 15 minutes, or until they turn a golden color. You will want to watch them carefully as all ovens are different.
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