Roasted Pumpkin Seeds Recipe
Olives & Okra
extra virgin olive oil
Heat oven to 300 degrees. Scoop out stringy pulp and seeds from inside of pumpkin. Remove the seeds from the pulp (discard pulp). Wash seeds with cold water and drain but don't dry.
Coat baking sheet with 1 teaspoon olive oil. Arrange pumpkin seeds in a single layer. Roast for 30 minutes; remove from the oven.
In a small bowl, add pumpkin seeds, 1/4 teaspoon olive oil, and sea salt. Toss until seeds are coated with oil. Return seeds to baking sheet. Roast for 15-20 minutes, or until seeds are golden brown.
Yield amount is based on the seeds contained in two small pie pumpkins.