The classic crunchy snack made from the seeds of your pumpkin.
Makes 1 1/2 cups
1 1/2 cups pumpkin seeds (see notes)
2 Tablespoons olive oil
1 1/4 teaspoon coarse salt (or half this amount if using table salt)
1. Preheat oven to 350 degrees with the rack in the middle position. Toss all ingredients together in a large bowl.
2. Spread the seeds on a rimmed baking sheet (lined with parchment if needed) and slide into the preheated oven. Bake for 20-30 minutes, until the seeds are light brown and crunchy. Cool, then serve.
For this, you'll want to use the whole seeds directly from the pumpkin. You will sometimes see seeds labeled "pumpkin seeds" or "pepitas" in the grocery store, but these are usually the hulled inner seed (the outer shell has been removed). They're too tender to stand up to roasting.
I sometimes add cayenne pepper or curry powder to the pumpkin seeds, and they are AMAZING.
If you can keep yourself from eating them immediately, you can make them several days ahead and keep them sealed at room temperature. Just be sure to allow them to cool completely before storing them.