Clean seeds out of pumpkin and separate from pulp. Rinse.

Boil seeds in water for 5 minutes. Drain well. Sprinkle with salt or seasoned salt. Spread in a thin layer on a cookie sheet. Bake at 250 degrees. Stir after 30 minutes. Bake 1/2 – 1 hour more or until lightly browned and crunchy.

*Squash seeds may also be used.

From Kim’s Recipe Collection