Roasted Pumpkin Seeds
pumpkin seeds, goo removed and rinsed
chili powder (optional)
Preheat oven to 325. After the seeds have been removed from the pumpkin, cleaned and rinsed, place them on a cookie sheet. Try to get them in as much of a single layer as you can, doesn't have to be perfect. Drizzle with olive oil, then sprinkle with a bit of salt, garlic powder and curry powder. Shake the sheet a bit so the olive oil, salt and spices are mixed in with the seeds. Roast for 20-25 minutes, or until seeds are lightly browned and crisp. You'll want to stir the seeds with a spatula and shake the baking sheet 2-3 times during the cook time, so none of the seeds get too brown.
After the seeds have cooled down, they will keep in an airtight container for a few days (if they last that long).
* You can use any olive oil, but our seeds were especially delicious this year when I used Olave's lemon infused olive oil. (By us, I know Walter Stewart's carries it.)