Preparation:
- Remove the pumpkin seeds from the pumpkin with a tablespoon and soak them overnight in salted water. Drain them in a colander and let them dry for a few hours.
- Spread the seeds on a baking tray and spray them with olive oil. Roast them for about 20β30 minutes at 200 Β°C top/bottom heat. Turn once or twice so that they brown evenly. Don’t let the seeds get too dry or they will lose flavour.
- Enjoy the roasted pumpkin seeds with or without the shell.