Roasted Fresh Pumpkin Seeds by Leslie Sullam

Instructions

1. Spoon out seeds of a large fresh pumpkin and place seeds in the flour sack towel. Try and separate as much pulp from the seeds as your can. I use a flour sack towel instead of a strainer because the flour sack absorbs all of the liquid as I separate the pumpkin pieces and rinsed them.
2. Spoon out seeds of a large fresh pumpkin and place seeds in the flour sack towel. Try and separate as much pulp from the seeds as your can. I use a flour sack towel instead of a strainer because the flour sack absorbs all of the liquid as I separate the pumpkin pieces and rinsed them.
3. Place seeds on a cookie sheet that has been sprayed with oil.
4. Place seeds on a cookie sheet that has been sprayed with oil.
5. Spray the seeds with oil and sprinkle with salt if desired. You can use garlic salt, season salt, pepper, or cayenne pepper etc. too.
6. Spray the seeds with oil and sprinkle with salt if desired. You can use garlic salt, season salt, pepper, or cayenne pepper etc. too.
7. Bake at 400 degrees mixing often making sure they don\'t get too dark.
8. Bake at 400 degrees mixing often making sure they don\'t get too dark.
9. Place the seeds in a bowl and eat. You can eat the entire seed or open them up.
10. Place the seeds in a bowl and eat. You can eat the entire seed or open them up.
11. The flour sack towel didn\'t retain any of the orange color from the Pumpkin and washed out beautifully white!
12. The flour sack towel didn\'t retain any of the orange color from the Pumpkin and washed out beautifully white!