Don’t forget to clean all those pumpkin seeds from your pumpkins this year. Roast them, they are a tasty, nutritional and enjoyable snack.

I usually make two batches of roasted pumpkin seeds – one savory and one sweet.

Step 1: clean all the pumpkin and membrane from the seeds and preheat your oven to 375F.

Step 2: in a bowl mix the seeds with a little olive oil and salt and toss to coat.

Step 3: on a large cookie sheet place a single layer of seeds.

Step 4: bake the seeds for 8-10 minutes or until they are toasted a light golden brown.

For my sweet version I mix the seeds with a little olive oil, cinnamon and sugar. It’s that simple.