Roasted Pumpkin Seeds Are the Real Gift of Pumpkin Season

Directions

1. Place an oven rack in the center and preheat the oven to 300°F. Cut open your winter squash or pumpkin and scoop out the seeds into a colander. Pick out any large pieces of flesh or stringy bits. Rinse the seeds under cold running water while rubbing off any remaining squash. Shake the colander well to drain excess water.
2. Turn the seeds onto a clean kitchen towel and pat them dry. They may cling a little to the towel.
3. Spread the seeds on a baking sheet. Drizzle with about 1 teaspoon of neutral oil (like canola, rice bran, or coconut) for every 3/4 cup of seeds. Sprinkle with a pinch or two of kosher salt.
4. Stir the seeds to coat evenly with oil and salt, then spread them into a single layer (a little overlapping is fine). Roast for 20 to 25 minutes, until they just begin to turn golden brown. If your oven has hot spots, give them a stir halfway through.
5. Take the seeds out of the oven and allow them to cool right on the baking sheet before serving.