Roasted Pumpkin Seeds

by Kait Nolan Okay so Im a little late posting this one with Halloween just past, but there are still pumpkins to be bought and seeds to be roasted! I dont know why I never saved the seeds from making jack o lanterns before. Too busy making art, I guess. But this year we had particularly seedy pumpkins, so I decided it was time to try it. The end result was quite tasty, sort of reminded us of popcorn actually. Ingredients:

raw pumpkin seeds, cleaned of goop and rinsed 2 cups of water per cup of seeds 1 tablespoon of salt per 2 cups of water seasonings of choice olive oil

Directions: 1. 2. 3. 4. 5. 6. Boil the cleaned seeds in the salted water for approximately 10 minutes. Drain and blot. Preheat oven to 400 degrees. Drizzle olive oil on a cookie sheet and spread the seeds in one layer. Bake for 10-20 minutes or until seeds begin to brown. Our were ready at 15 minutes. Once baked, sprinkle with seasonings of your choice. We used cumin, chili powder, and garlic powder for a Mexican flare.

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