Tuesday's Tasty Treat: Toasted Pumpkin Seeds

Toasted pumpkin seeds are most definitely the silver lining in the pumpkin carving cloud. The only thing that gets me through scooping out a pumpkin is knowing that I'll have delicously salty, nutty pumpkin seeds in the end. Yum!

What You Need:

1 Pumpkin (any size)
1 - 2 tablespoons vegetable oil
Kosher salt for sprinkling

What You Do:

1. Cut the pumpkin in half or if carving, cut the top or bottom out of the pumpkin. Scoop the seeds into a large bowl.

2. Separate the seeds from the pumpkin fiber. This is a messy job. If it's warm enough, take the pumpkin outside. Place the seeds in a colander and throughly rinse the seeds using warm water.

3. Place the rinsed seeds on a kitchen towel and allow to dry for about 30 minutes.

4. Place the dry seeds in a bowl, drizzle with the oil, and sprinkle with the salt. Toss well to coat.

5. Preheat oven to 300 degrees Fahrenheit. Spread the seeds out evenly on a cookie sheet.

6. Bake for 30-40 minutes, or until the seeds are slightly brown and crisp. Enjoy the crunchy, golden goodness!

* They make a great snack or topper for a salad.