Method

• Preheat oven to 180C
• Cut open the pumpkin and use a strong metal spoon to scoop out the insides
• Separate the seeds from the stringy core
• Rinse the seeds
• In a small saucepan, add the seeds to water, about 2 cups of water to every half cup of seeds
• Add a half tablespoon of salt for every cup of water (more if you like your seeds saltier)
• Bring to a boil
• Let simmer for 10 minutes
• Remove from heat and drain
• Spread about a tablespoon of olive oil over the bottom of a roasting pan
• Spread the seeds out over the roasting pan, all in one layer
• Bake on the top rack until the seeds begin to brown, 10-20 minutes
• When browned to your satisfaction, remove from the oven and let the pan cool on a rack
• Let the seeds cool all the way down before eating
• Either crack to remove the inner seed (a lot of work and in my opinion, unnecessary) or eat whole