Roasted Pumpkin Seeds.

INGREDIENTS
.one medium sized pumpkin
.salt
.olive oil

METHOD
1. Preheat oven to 400 F. cut open the pumpkin and use a strong metal spoon to scoop out
the insides. Separate the seeds from the stringy core. Rinse the seeds.

2. In a small saucepan, add the seeds to water, about 2 cups of water to every half cup of seeds.
Add a half tablespoon of salt for every cup of water (more if you like seeds saltier). Bring to a boil. Let simmer for 10 minutes. Remove from heat and drain.

3. Spread about a tablespoon of olive oil over the bottom of a roasting pan. spread the seeds out over the roasting pan, all in one layer. Bake on the top rack until the seeds begin to brown. 10-20 minutes. When browned to your satisfaction, remove from the oven and let the pan cool on a rack. Let the seeds cool all the way down before eating. Either crack to remove the inner seed or eat whole.

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