This recipe appears in:How to Roast Perfect Pumpkin Seeds
To extract the seeds, squeeze the surrounding pumpkin flesh between your fingers. The seeds should slip out easily.
- seeds of 1 medium pumpkin (about 1/2 cup), orange flesh removed, patted dry
- 1 1/2 tablespoons extra virgin olive oil
- 1/4 teaspoon kosher salt
Adjust an oven rack to the upper middle position and preheat to 275°F. In a small bowl, toss the seeds with the oil and salt to coat. Spread out onto a rimmed baking sheet in a single layer. Bake until lightly browned and crispy, about 20 to 25 minutes.