Roasted Pumpkin Seeds

While I don't enjoy Halloween, the days after October 31st are some of my favourite (hello discount candy). Left over pumpkins are almost always free at grocery stores, allowing me to stock up on pumpkin seeds. Once roasted, I'll leave a bunch in a bowl to snack on, or shell out the pepita (the olive green kernel inside) for salads and pesto.

Roasted Pumpkin Seeds

1 pumpkin

seasonings, if desired

Preheat the oven to 350 degrees F.

Remove the seeds from the pumpkin by your preferred method. Place in a colander and rinse under water to remove the pumpkin slime. Place seeds on a clean tea towel and pat dry.

Move to a baking sheet lined with parchment paper (or greased if you prefer). Sprinkle with your desired seasonings - I usually just go with salt and pepper, but creole or italian seasoning are fun - and place in the oven for 15 minutes or so. The cooking time will depend on how many seeds you are cooking but once they look dry and some start to turn golden, they are done.

Let cool slightly before enjoying.