Wonderful tossed in salads, or just for snacking, these seeds are both salty and a little sweet!
Seeds from 1 Winter Density or other pie pumpkin
2 tablespoons olive oil
2 teaspoons brown sugar
2-3 teaspoons sea salt
1. Preheat the oven to 300°.
2. Using a spoon, scrape the pulp and seeds out of your pumpkin into a bowl. Separate the seeds from the stringy pulp, rinse the seeds in a colander under cold water, then shake dry. (Don’t blot with paper towels; the seeds will stick.)
3. Spread the seeds in a single layer on an oiled baking sheet and roast 30 minutes to dry them out.
4. Toss the seeds with olive oil and brown sugar and a generous sprinkling of sea salt. Return to the oven and bake until crisp and golden, about 20 more minutes.