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Recipe submitted by lizbelden, 10/25/09

Roasted Pumpkin or Squash Seeds

Ingredients (use vegan versions):

    Raw Pumpkin or squash seeds from your jack-o-lantern or dinner
    Extra virgin olive oil
    Sea salt
    Cumin or chili powder or garam marsala, optional

Directions:

1) Preheat oven to 325 degrees Fahrenheit.

2) Scoop out all the seeds and "guts" from your squash or pumpkin into a large bowl.   Run some water into the bowl and start squeezing and massaging the pulp to separate the seeds from the rest.  Scoop the seeds out and drain for a few minutes. 

3) Pour a swirl of oil into a large cake pan or cookie sheet.  Pour the seeds in, sprinkle with sea salt and, if using, optional seasonings, and stir well. Shake so that the seeds are even across the pan, and bake for 30 to 40 minutes, stirring every 10 to 15 minutes, until the seeds are golden brown and crunchy.  Try not to eat them all by yourself!

Source of recipe: We've always roasted the seeds from our Jack-O-Lanterns

Makes: lots or a little-it depends on how many pumpkins you're carving, Preparation time: 20 minutes, Cooking time: 30 to 40 minutes