Pumpkin seeds are yet another highlight to repurposing a whole pumpkin, and thankfully, roasting them is not a difficult task as the only real ingredients needed are salt and olive oil.
1. Preheat oven to 350 degrees. Once your seeds are extracted and free of pumpkin flesh, soak them in salt water in a cup or bowl overnight. The amount of water and salt you use will vary depending on the amount of seeds you have. You’ll want enough water to completely submerge all seeds, and you’ll want the water to be salty – this brine mixture helps flavor your seeds for roasting.
2. Drain off the salt water mixture and lay your seeds out to dry. They should be completely dry or close before you lightly dust with oil.
3. Sprinkle a light layer of olive oil onto your seeds. I like to dab my fingers in oil and then coat the seeds by hand. If the seeds are too oily, they won’t roast well. Sprinkle a light layer of salt onto seeds. Optional seasoning: garlic powder.
4. Roast for 15 minutes, or until seeds have browned.
5. Remove from oven and let cool. Seeds can be eaten whole as a snack, as a salad topping, or as a garnish for pumpkin soup!