‘Tis the season to disembowel the genus Cucurbita and bake its insides into pies. I am not going to cover pumpkin pie in this post though, the focus is on the other awesome thing pumpkins offer us. SEEDS! Yummy, yummy seeds. ^.^
Prep time: 10 mins Cook time: 45 mins Total: 55 mins
Ingredients:
One pumpkin
1-2 tablespoons Olive oil
1-2 teaspoons (or to taste) of Salt
Baking Sheet
Oven
Instructions:
De-gut your pumpkin and put the seeds in a bowl. Soak seeds in water, making sure to move the seeds around to get the extra guts off the seeds.
You may have to repeat the soaking process three times until seeds are clean.
Dry seeds with paper towel and put in a dry bowl. Add salt and olive oil. Stir to coat all the seeds and spread them onto baking sheet.
Turn oven on to 300F (150C) degrees.
Put baking sheet into over and set timer for 22 mins.
When time goes, moved the seeds around the baking sheet before putting them back in for another 23 mins.
After those 23 mins are done take out, let cool and enjoy. 🙂
