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Protein-rich pumpkin seeds are often tossed away after a pumpkin is opened for pie or jack-o'-lanterns. Why not make them into a tasty snack instead?

Pepitas (Roasted Pumpkin Seeds)

4 cups water
2 cups fresh pumpkin seeds, rinsed
1 1/2 tablespoons salt (or seasoned salt)

1. Combine water, pumpkin seeds and salt in a mixing bowl; cover and let seeds soak for at least 8 hours.
2. After seeds have soaked, preheat oven to 350°F (175°C).
3. Drain seeds and pat dry with paper towels or a clean kitchen towel. Toss with oil and spread onto a shallow baking sheet. Toast for 20 minutes or until fragrant and darkening.
4. Season by tossing with additional salt and/or spices, if desired.

Makes 8 servings.

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