Roasted Pumpkin Seeds

If you're like me, you've been carving pumpkins this time of year. Which means you've been scooping out their guts and probably have seen lots of pumpkin seeds go by the wayside in your attempts to create a masterwork of gourd artistry. If you're further like me you'll think it's an awful waste to just throw them out. I don't go quite as far as my grandmother who, the day after All Hallow's would be plucking pumpkins off the porch, washing them off, and slicing them up to add to stews and the like (which are delicious, by the way.) - which strikes me as just a bit too unsanitary after they've been out there, outside, exposed to who knows what but, hey, I haven't lived through the Depression so when I want pumpkin soup I just go and buy a fresh pumpkin. But I have carried on her recipe for roasting those seeds into tasty little treats. It's a really simple recipe and all it takes is time (And the intestinal fortitude to comb through your pumpkin guts to strain out the seeds, of course.).

Here's what you need:

• Pumpkin seeds, as many as you have
• Salt, a lot of it

Each pumpkin is unique so there's no telling how many precious seeds you'll harvest but for an averaged sized pumpkin you should get a few cups worth. After you've mucked out your pumpkin, separate the seeds from the gooey innards - you don't have to be too exacting here, just get rid of most of it.

Next, take a bowl. Put the pumpkin seeds in the bowl. Add the salt - I just eyeball this but you want a decent amount of salt. Add water and stir until the seeds are floating in salty water. It should be fairly saline, salty to the taste.

Now, leave the bowl overnight. Twenty-four hours is even better. The soak will also take care of any little bits and pieces of pumpkin gunk that are still stuck to them or at least make it easier to pluck off later on.

Drain out the seeds. You can skip straight to the oven here which is what I'd do if I was in a hurry but if you have the time set them out on some paper towels or a dish towel to dry. Then, lay them out on a baking sheet with something under them to make sure they don't stick.

Now, to the oven. Start off at 200 degrees, a nice low temperature. You can put them right in while you're preheating, too, because the point of this step is to dry out any remaining moisture. The low heat will just wick it away and leave your seeds crispy.

Leave it for about an hour or so and then turn the temperature up to 350. You'll have to watch at this point because it'll happen quick - shouldn't take more than 5~10 minutes. The higher heat will quickly brown the seeds, making them crunchy, and they'll be done when you start seeing them get orangy brown around the edges.

At this point you can take them out although I like to leave them in the turned off oven for a while as they cool off. They're best when they're warm, right out of that oven, but a nice even cold.

The end result is a salty, crunchy snack like popcorn or sunflower seeds with a hint of pumpkin flavor.