Pumpkins and Seeds

A day late and a dollar short...that's me.  I know it's 3 days after Halloween but anyway, here are Andrew and me being Pumpkin Heads before we started cleaning the goop from the pumpkin seeds prior to roasting.


Here is how I roast Pumpkin Seeds:
Seperate the seeds from the pumpkin goop/innards by manual method or rinse in a collander.  Once the seeds are relatively clean, place in a large bowl and add water to cover.   Add about 1 cup of salt.  It should taste like the ocean.  Let sit about 8 hours or overnight, stirring occasionally.  Preheat oven to 350 degrees. Drain and rinse the seeds in a collander and place on a foil lined baking sheet. Sprinkle with sea salt and cayenne pepper to taste.  Bake for 10 minutes and stir seeds.  Continue baking and stirring every 10 minutes until the seeds are golden, approximately 30 minutes.