- 1 1/2 cups pumpkin seeds
- 2 tablespoons melted butter or extra-virgin olive oil
- 2 teaspoons kosher salt
Preheat oven to 350°F.
Scoop out the inside of your pumpkin, and separate seeds from pulp. Don't worry if there's a little pulp left on the seeds when you roast them—it only adds flavor. Pat seeds dry with paper towels or, for maximum browning and crispness, allow to air dry for one to two hours.
In a bowl, toss the dry seeds with the melted butter or olive oil, coating thoroughly. Add salt and any other desired seasonings.
Spread seeds in one even layer across a baking sheet.
Bake for 30 minutes, or until the seeds are golden brown. Stir the seeds every 5 to 10 minutes while they're baking, so that they toast evenly.