Toasted Pumpkin Seeds
A recipe from the Sneaky Kitchen
Preheat oven to 325 F.

1 quart water
2 tbsp salt
2 cups pumpkin seeds (or squash seeds)
1 tbsp olive oil

Remove strands of pumpkin from the seeds & rinse. Add salt & seeds to water & bring to a boil. Boil for 10 minutes.

Drain the seeds well & stir in the olive oil, mixing thoroughly to coat all the seeds. Lightly oil a baking pan or cookie sheet with sides, & spread out the seeds. Roast for about 30 minutes, stirring frequently. Seeds should be crispy & golden but not browned.

If you don't eat them immediately, store in a tightly capped container in the refrigerator or freezer.