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.