Salty Roasted Pumpkin Seeds

1.5 c pumpkin seeds
2 T melted butter and EVOO mix
1.5 t salt

Preheat oven to 350.

Scoop out the insides of your pumpkin and separate seeds from pulp. Don’t worry if there’s a little pulp left of the seeds, it only adds flavor. Just remove the largest pieces so the seeds are easy to toss.

In a bowl, toss the seeds with the melted butter & salt, coating thoroughly.

Roast in one later and bake for 30 minutes or until the seeds are golden brown. Stir while baking to get an even toast.

From Serious Eats.com

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