When you are carving up those jack-o-lanterns, be sure to save the seeds. We feel better about using more of our pumpkin by not tossing the seeds but toasting them for a crunchy snack or salad topper. Here is our favorite recipe.
Seeds of a pumpkin
1. Preheat over to 400 degrees. Separate the seeds from the stringy core. Rinse the seeds.
2. In a small saucepan, add the seeds to water, about 2 cups of water to every half cup of seeds. Add a tablespoon of salt for every cup of water. Bring to a boil. Let simmer for 10 minutes. Remove from heat and drain.
3. Spread about a tablespoon of olive oil over the bottom of a roasting pan. Spread the seeds out over the roasting pan, all in one layer. Bake on the top rack for 20 minutes or until the seeds begin to brown. When browned to your satisfaction, remove from the oven and let the pan cool on a rack. Let the seeds cool completely before eating. Either crack to remove the inner seed (we don't find this necessary) or eat whole.