Lots of recipes call for pumpkin seeds. They are ridiculously pricey if you need to purchase them from the grocery store, so now is the best time to save & roast your pumpkin seeds.
To do so, simply separate all the seeds from the insides of your pumpkin and rinse under tap water. Soak fully submerged in salt water overnight. In the morning, drain your seeds and place on a cookie sheet.
Sprinkle with a 1-2 t kosher salt and bake in oven preheated to 375 degrees for 45 minutes. Turn seeds half way through roasting. Seeds should be lightly golden and crisp when finished.
Our family enjoys pumpkin seeds just like this....and whatever is left, goes into a gallon-size, freezer-strength Ziploc. Store up to one year in your freezer.
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