Pumpkin Seeds

A few weeks ago I had some pumpkin seeds at my friend Melissa's house. 

They were delicious.

I found a recipe here that is pretty similar to the way she roasted her seeds.

Let me tell you, this is such an easy recipe and delivers the perfect amount of saltiness. 

You can bet I'll be using this for years to come. 

In the mean time I need to find myself another pumpkin. 

So I can make more. 

They will be gone soon.

Any ideas for what to do with the outside of the pumpkin now that Jack-O-Lantern season [Halloween] is over?

Here's the recipe with my small changes:

Toasted Pumpkin Seeds Recipe

Ingredients

• One medium sized pumpkin
• Salt
• Olive oil [I used coconut oil because it has a higher heat tolerance]

Method

1 Preheat oven to 350°F. Cut open the pumpkin and use a strong metal spoon to scoop out the insides. Separate the seeds from the stringy core. Rinse the seeds.
2 In a small saucepan, add the seeds to water, about 2 cups of water to every half cup of seeds. Add a half tablespoon of salt for every cup of water (more if you like your seeds saltier). Bring to a boil. Let simmer for 10 minutes, the color should change from a creamy white to a darker, almost translucent state. Remove from heat and drain.
3 Spread about a tablespoon[or more] of coconut oil over the bottom of a roasting pan. Spread the seeds out over the roasting pan, all in one layer. Bake on the top rack until the seeds begin to brown, 10-20 minutes. When browned to your satisfaction, remove from the oven and let the pan cool on a rack. Let the seeds cool all the way down before eating.