Roasted Pumpkin Seeds

I recently posted about roasting pumpkins for homemade puree and mentioned setting the seeds aside for roasting. I love roasted pumpkin seeds; they remind me of carving Jack-O-Lanterns on the back porch as a kid in preparation for Halloween. We'd usually save the seeds and my mom would roast them in the oven for a yummy snack!

Roasted Pumpkin Seeds
Source: adapted from All Recipes
Printable Recipe

Ingredients
Pumpkin seeds (any type of pumpkin is fine)
Salt
1/2 Tablespoon butter per 2 cups of seeds

Directions
Heat your oven to 300 degrees.

Clean any pumpkin goop off of the seeds. Spread them out on a rimmed baking sheet and blot dry.

Melt the butter in the microwave and then pour over the pumpkin seeds. Stir with a spatula to evenly coat. Sprinkle liberally with salt. Stir again, then spread out into an even, single layer.

Roast in the oven for about 40-45 minutes, stirring every 10 minutes to ensure they are evenly browned.

Remove from the oven and let cool. Store in an airtight container.