Roasted Pumpkin Seeds
1½ cups raw pumpkin seeds (or however much you get from scooping out a pumpkin)
2 Tbs. butter melted
1 pinch salt, or to taste.
Remove fiber and flesh from fresh pumpkin seeds and rinse. Allow them to dry.
Heat oven to 300 degrees Farenheit. Toss seeds with melted butter and salt. Spread on a cookie sheet and roast for 20 to 30 minutes.
Halloween variant
Toss the seeds with ½ tsp. cinnamon, ¼ tsp ginger and a pinch of ground allspice in addition to the salt.
Recipe from TomLibous.com
