Roasted Pumpkin Seeds

• 2 cups pumpkin (or other winter squash) seeds, cleaned
• 1 - 2 tbsp salt
• 1 tbsp olive oil
• more salt¹
• water¹

In a small bowl, soak seeds in warm salted water for about an hour. Drain and pat excess water off. Toss seeds with oil and 1 to 2 tablespoons of salt (depending on how salty you like them) and spread out on a foil-lined baking sheet. Bake at 350F for 30 - 45 minutes, tossing every 15 minutes, until they begin to brown. Let cool and store in an airtight container.

Notes:

1. I like to soak my seeds in salted water before roasting. I find it keeps them plumper and adds a more rounded salty taste. Completely optional, however.