Pumpkin seeds, several ways:
Take an old classic, and get a little creative!
Remove as much of the pumpkin “goop” as possible from seeds. Wash seeds well, and rub between your hands to remove the fibers. Dry seeds on a paper towel.
For 2 cups of seeds, add:
2 teaspoons oil
½ -1 teaspoon of coarse salt, depending on taste
AND
¼ teaspoon cinnamon AND 2 Tablespoons sugar
OR
2 teaspoons pumpkin pie spice and 1 Tablespoon sugar
Try lemon pepper or curry powder-there are endless variations!
Toss seeds, oil, salt and additional seasonings, if desired.
Preheat oven to 300. Line a cookie sheet with parchment paper or aluminum foil for easy clean up. Roast for about 45 minutes, turning every 15-20 minutes.