Roasted Pumpkin Seeds

Seeds from one pumpkin
1 Tbsp. olive oil
Salt and pepper

Scrape seeds and any attached fibers from pumpkin using a large metal spoon. Place seeds in a colander and rinse well to help separate seeds from fibers. Set seeds aside. Cook seeds in a medium saucepan of boiling salted water until beginning to look translucent, 5-7 minutes. Drain and transfer to a paper towel-lined baking sheet; pat well to dry.
Preheat oven to 425°. Spread seeds on a rimmed baking sheet, toss with olive oil, and season with salt and pepper. Roast until golden and crisp, 12-15 minutes. Let cool completely.

Spice It Up

After seasoning seeds with olive oil, salt, and pepper, toss with one of the following combinations:
1/2 tsp. each turmeric and chile powder
1/2 tsp. Aleppo pepper, 1/2 tsp. ground cumin
1/2 tsp. ground Szechuan peppercorns
1 Tbsp. sugar and 1/4 tsp. cinnamon

Recipe from Bon Appetit