This is the best way to roast the seeds from a pumpkin or winter squash. They turn out crunchy and salty, yet tender.
- In a large bowl, rinse pumpkin seeds well to separate the seeds from the slimy mess. Drain well in a strainer.
- Bring heavily salted water to a boil in a medium saucepan. When I did a small pumpkin, I put about 1/4 c. of salt with about 1 quart water, I think.
- Add pumpkin seeds and boil for 10 minutes.
- Drain well and spread on greased baking sheet.
- Bake at 400 degrees (preheated oven) for 10 minutes or until just golden brown, stirring occasionally. Let one cool and taste it to see if it’s done to your preference. Be careful not to burn.
- Cool and store in covered container.