Ingredients

• Ingredients Scale 1x2x3x 1 pumpkin olive oil, grapeseed or coconut oil mineral salt

Preparation

• Instructions Preheat oven to 375 degrees F. Cut and scoop: If using a sugar pumpkin, cut in half, scoop seeds out using a good-sized spoon and discard any orange flesh. If using a large carving pumpkin, cut a circle about 2 – 3 inches away from and around the stem, remove top and scoop out. Rinse and dry: Place seeds in a colander and rinse well removing any small pieces of pumpkin. Dry excess water from pumpkin seeds using a dish towel or laying the seeds between a few sheets of paper towels. Season: Place seeds on rimmed baking sheet, add a small glug of olive oil and toss the pumpkin seeds until well coated. Spread evenly in a single layer on the baking sheet and sprinkle with salt and any other desired spices or herbs. Roast: Place in oven on the middle rack and bake for 20 – 30 minutes, depending on your oven,  shuffling the seeds every 7 minutes or so. After 20 minutes, keep a close eye on them, as they can burn fast if cooked too long. You may hear some crackling and popping, this is normal. I would tend to suggest going the extra time as long as seeds are not burnt, especially for larger seeds. Once done, let cool for 10 minutes and enjoy!