Homemade fresh roasted pumpkin seeds

Today Aaron and I carved our very first halloween pumpkin.  There were a ton of seeds and instead of throwing them away, I roasted them.

Ingredients

• Pumpkin seeds (or any squash seeds)
• Olive oil
• Salt

Method

• Preheat your oven to 140ºC and line a baking tray with tin foil
• Rinse off any pulp or strings from your seeds
• Pat dry with a cloth and place seeds in a bowl
• Pour a tablespoon or so of olive oil over the seeds and sprinkle with as much salt as you like
• Spread the seeds on the baking tray in an even layer
• Roast seeds for about 15 – 20 minutes or until they start to pop
• Allow to cool and enjoy!