Roasted Seeds (Squash & Pumpkin)
INGREDIENTS: As many seeds as you have on hand
Rinse them with cold water and get rid of any of the membranes around the seeds in that cavity. Basically, get rid of the goo.
Put them in a bowl with salt water and let them soak for at least a couple hours. Sometimes I leave them overnight.
Then pour off the water, drain them as much as possible. Add a little bit of oil to the seeds (maybe a Tablespoon or so, enough to make them slippery but not so much there is excess on the pan).
Line a pan with tin foil and pour your seeds in oil onto the pan. Sprinkle with salt (or other seasonings!)
I usually start with 15 minutes on one side, stir them up and put them back in for another 10ish minutes. Make sure they're slightly browned!
Credit to The Spruce Eats for the picture. Recipe is Jodi's.