Roasted Pumpkin Seeds

It's that time of year.... Pumpkin carving. Yesterday we attended a gathering with our neighbors; in addition to having a great time, we came home with a mound of pumpkin seeds. This morning yielded a marathon of roasting. Four varieties, all appealing to different parts of the palate. All delicious in their own unique way.

Rinse seeds in a colander.

In a pot large enough to accommodate the pumpkin seeds with room to spare, add water & salt. Bring to a boil, then simmer for ten minutes. This will help to remove the remaining pumpkin.

Spread out in a single layer on towels to dry overnight.

In a bowl cover lightly with olive oil*, the amount will depend on the quantity of seeds. A little goes a long way!

Season with Sea Salt, Lowry's Seasoned Salt, Sugar, Cinnamon & Sugar, Parmesan & Garlic**, etc.

Bake in a single layer on a baking sheet @ 350° for anywhere from 20-45 minutes. The time will depend on the quantity of seeds on the pan and the amount of moisture still in the seeds. Stir often, especially as the roasting process is nearing the end. Your pumpkin seeds are roasted to perfection when they are just turning golden brown, and clink like little plastic chips on the pan as you stir them.

*Alternatives to olive oil: melted butter, butter flavored Pam, vegetable or canola oils, or whipped egg whites.

**When making the Parmesan & Garlic variety, mix the seeds with olive oil, roast about half way, then return them to the bowl and mix in the Parmesan & crushed garlic. Garlic is never appealing when burnt, so you want to be sure not to overcook it.

I'd love to hear your comments and tasty ideas for new ways to dress up this seasonally delicious snack. Next time I'm thinking Parmesan & basil!