Roasted Pumpkin Seeds

There is something magical about roasting your own pumpkin seeds, knowing that you carved the pumpkin, dried the seeds and roasted them.

It's a way to more closely connect to your food source and to the nourishment that keeps you alive.

NOTE- The actual prep time is a bit deceiving because it accounts for drying, during which time you're doing nothing but going about your daily life. The actual 'active' prep time is approx 15 minutes.

Prep Time 3 days (NOTE; active prep time approx 15 minutes)

Yields: 6-8 Serving

Ingredients

• 1 medium size pumpkin

• 1 tbsp salt

• 1 tbsp freshly ground pepper

• 1 tbsp olive oil

Directions

• Cut a medium size pumpkin in half

• Scoop out all pumpkin seeds

• Remove pulp from pumpkin seeds

• Spread pumpkin seeds on a baking tray

• Air-dry pumpkin seeds, outside in sunlight (if weather is warm) for 1-2 days. Make sure to bring pumpkin seeds inside overnight to avoid excess moisture soaking into seeds or dry pumpkin seeds indoors for 1-3 days.

• Preheat the oven to 400F

• Line a tray with non-stick baking sheet

• Mix dry pumpkin seeds with 1 tbsp olive oil and season with salt and pepper

• Roast pumpkin seeds for 10 minutes until they're the golden brown

• Remove from oven and let cool

• Enjoy

• Serving Suggestions - snack on roasted pumpkin seeds; or toss them on top of salads, or your favorite dish for extra crunch and nourishment.