Instructions:

1. Preheat oven to 325ºF.
2. Remove seeds from:
• 1 medium-sized pumpkin
3. Place seeds in a large bowl and cover with water.
4. Using your hands, swirl the seeds around in the water to help remove the pumpkin pulp and strings attached to the seeds.
5. You will notice that the pulp will sink to the bottom of the bowl while the seeds float to the top.
6. Using a slotted spoon, remove the seeds and place them on paper towels to pat dry.
7. Place seeds in a medium-sized bowl and add:
• 1 TBS grapeseed oil
• 2 tsp salt
8. Toss well to coat the seeds evenly.
9. Apply non-stick spray to your baking sheet.
10. Spread seeds in one layer onto your prepared baking sheet and place in oven.
11. Roast in the oven for 20-25 minutes, making sure that every 10 minutes you stir the seed around to prevent them from burning.
12. Remove from oven and allow seeds to cool on tray, about 20 minutes before serving.