If you’re using pumpkins for your Thanksgiving meals, don’t throw away those seeds!  They can be toasted and made into a great snack!

• Pumpkin seeds
• Salt
• Olive oil
• Water

Preheat oven to 400F.  Using a strong metal spoon, scoop out the insides of your pumpkin.  Separate the seeds from the stringy core.

In a saucepan, add seeds and water.  I use 2 cups of water for each half cup of seeds.  Add 1/2 Tbs salt for every cup of water.  Bring to a boil and let simmer for 10 minutes.  Remove from heat and drain.

Spread about a tablespoon of olive oil in the bottom of a roasting pan.  Spread seeds evenly in a single layer and bake on top oven rack for 10-20 min.  When browned to your liking, remove from oven and allow to cool completely before eating.