Roasted Pumpkin Seeds

Pumpkin (or squash) seeds are first boiled in salty water (1T/2C water). Then they are baked with a bit of olive oil. These came out great - nice and salty inside and out, not greasy, but with a crisp exterior.

Do be careful to spread them out to help them roast. At first mine were 1/2 inch deep in a 9X11 pyrex pan. They were cooking slowly, but when I divided them into two pans, they then went quickly.

I'll definitely try this one again.