Roasted Pumpkin seeds

      I was gutting some pumpkins when I had the idea of turning the seeds into a delicious snack. I've made roasted pumkin seeds before, and when I looked online, I saw that it was super easy to do! I've made this amazing recipe so many times this fall, and I'm still planning on making some more! 

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Ingredients

• Pumkin seeds
• Butter
• Olive oil

Instructions1. Wash the seeds.Before you roast the seeds, you have to separate them from their nest of gooey, pulpy fibers. For best results, do it just after you've scooped out the seeds from the pumpkin and before the pulp has dried. Put the pulp and seeds into a large bowl of water, and work the pulp with your fingers, picking out the strings and clingy pumpkin bits.

2. Boil seeds in salted water.Pumpkin seeds don't roast evenly—the insides tend to get done faster than the shells, and they can burn in the middle before the shells are nice and toasty. To solve this problem, simmer them first in salty water for about 10 minutes.

3. Dry the seeds.Drain the seeds in a sieve or colander, and dry thoroughly with towels. Drying the seeds before roasting helps them bake up crunchier.

​4. Oil and season to taste.After washing, simmering, and drying the seeds, place them in a bowl and coat them with oil, melted butter, or cooking spray. Stir to coat the seeds evenly, then add sweet or savory flavorings.

5. Place seeds on a baking sheet.Line a baking sheet with parchment paper or foil (this makes cleanup so much easier) and spread out the seeds in a single layer. The less the seeds overlap the crispier they'll bake up. 
Tip: You can roast the seeds of any winter squash, not just pumpkin.

6. Bake at 325 degrees F.If you're following a particular recipe, use the roasting temperature recommended in the recipe. Otherwise, using a moderate oven temperature helps cook the seeds evenly. Roast until toasted, about 25 minutes, or as recommended in your recipe. Check on your seeds every 10 minutes, removing the baking sheet from the oven and stirring. After 20 minutes, give them a test. Let them cool a moment; then break into a few to ensure they're not burning on the inside. If they're crispy on the outside, tender and golden on the inside, your work is done.

7. Let cool and store in an air-tight container.Season them as you like. And crunch away! Stored in an airtight container, your pumpkin seeds will keep for 1-2 months in the refrigerator, or at room temperature for up to a week.

Seasoning ideas: 
~Salt and pepper 
~Cinnamon
~Paprika

This recipe is from: http://dish.allrecipes.com/how-to-roast-pumpkin-seeds/