Seeds from a pumpkin (mine yielded about 1 cup of seeds)
- Remove the innards from your pumpkin (in my house this job is done by the pumpkin carvers~ husband and children). Separate the seeds from the stingy fleshy bits of the pumpkin and soak the seeds over night in cool water. Drain the seeds and place them a sauce pan with 2 cups of water for each 1/2 cup of seeds. To this add 1/2 teaspoon of salt for each cup of water used. Bring the seeds to a boil, reduce heat slightly and allow to boil gently for 10 minutes.
- Preheat the oven to 350 degrees. Drain the seeds, and place them on a foil lined cookie sheet. Lightly toss the seeds with 1 teaspoon of olive oil for each 1/2 cup of seeds used. Also add sea salt to taste. Bake seeds for 10 to 20 minutes or until golden brown.