Pumpkin Seeds

My go-to snack at Halloween is obviously a mini chocolate bar... but when magically that box of Safe-to-Share's has halfway disappeared, I was resort to munching on roasted pumpkin seeds instead. You get that salty kick you need after eating so many sweets AND you have something to do with all the pumpkin guts you just scraped out of your jack-o-lantern.

Directions:

Preheat oven to 400 degreee F. Scrape out your pumpkins with a metal spoon and sift through the insides, picking out as many pumpkin seeds as you can. Clean off the seeds in a strainer under cold water until most of the orange pumpkin goo has come off (it's okay if some stringy bits remain... it's impossible to get them perfectly clean). Dry off the seeds between two dry clothes (or paper towel). In a bowl, mix the seeds with a little a bit of olive oil (about 1 to 2 tbsp... don't soak the seeds). Spread them out onto a a baking pan lined with parchment paper (or sprayed with cooking oil). Lightly sprinkle a thin layer of salt over the seeds and then place in the oven for 10 - 15 minutes, tossing the seeds half way through. Keep an eye on them and remove them from the oven when they are golden brown. 

I like to eat them on their own but they are also great in a fall salad!