As a kid, I always looked forward to the toasted pumpkin seeds my Mom would make after we carved our Jack-o-lanterns. But the first time I tried to make them, they were tough and inedible. Turns out there's a trick to it.
First, wash the seeds thoroughly and remove all the strings and slimy residue from the pumpkin. Now comes the trick: Spread the seeds out on a paper towel and let them dry on the counter over night. The next day, toss the seeds with a little oil, spread them in a single layer on a baking sheet, and sprinkle them with salt. If you're feeling adventurous, you can also try dusting them with cumin, ground ancho chile powder, or smoked paprika--although these end up being more popular with the adults than with the kids. The other trick is not to turn the oven up too high. Toast them at 250 to 300 degrees for an hour, stirring them around every twenty minutes or so. You want them to be toasty and golden but not charred. (They'll get crisper as they cool.)
Toasted seeds don't have to be a once-a-year treat, either. Use the same technique to roast seeds from acorn, butternut or any other winter squash.
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