Classic Roasted Pumpkin Seeds
Cut open the pumpkin (this is delicata squash) and scrape out the seeds with an icecream scoop
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Separate the seeds from the pulp (tip: it’s easier with a bowl of water)
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Dry the seeds for at least an hour, then spread them out on a lined tray...
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Drizzle with olive oil and fine salt and pepper, mix to coat, then into a 325F oven for 20 mins
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They’re done when they’re golden brown and crispy. Perfect to accompany a fall aperitiv! Enjoy!
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