Every year I end up tossing the pumpkin seeds from our jack-o-lanterns. Elizabeth, at work took the seeds home from our company pumpkin carve-fest last Tuesday and toasted them up and brought them back to work for snacking. I had forgotten how yummy they can be. So, I dug up my own recipe from years ago.
In our case, we had four pumpkins to work with. This yielded 2.75 cups of seeds, so we'll have lots to snack on.
You need:
Pumpkin Seeds, Salt, Water, Olive oil
Preheat oven to 400°F.
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