Whether you’re carving a pumpkin or preparing it for cooking, you’ll end up with a pile of edible seeds. The best way to enjoy these is by roasting them. I like to leave the fiber on the seeds when I do, since it adds more flavor and is less work.
Preheat the oven to 325 degrees F with the rack in the upper, but not highest position. Line a baking sheet with foil and brush the surface lightly with vegetable oil. Spread the pumpkin seeds on the prepared sheet and brush lightly with oil. Sprinkle with salt.
Roast for 30 minutes. Use a spatula or tongs to flip the seeds over and roast for another 30 minutes or until the tops are beginning to brown.
Lora BrodyAuthor
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