|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