Roasted Pumpkin or Squash Seeds
Makes 2 cups
- Seeds from 1 large pumpkin or 2 squash
- 2 Tbsp canola or oilive oil
- 1 tsp sea salt
- ½ tsp pepper
- Scrape the seeds from your pumpkin with a wide, flat spoon. Pull away the strings of flesh and rinse the seeds clean in a bowl of cold water. Drain well.
- Spread seeds them evenly over a large baking sheet and add oil, salt and pepper. Mix together so your seeds are well coated.
- Bake at 350 for 20-30 minutes, till crispy.