Save the seeds when you carve a fresh pumpkin, toast them, and use them for snacking or as a crunchy salad topping.To toast fresh pumpkin seeds, first preheat the oven to 225 degrees. Cut the pumpkin in half vertically and remove the seeds from the pumpkin halves with a large spoon. Using your fingers, remove the stringy pulp from the seeds, and place the seeds in a bowl.  Toss with a small amount of olive oil.Spread the seeds out in an even layer on a baking pan and sprinkle with sea salt.Bake for 50 minutes or until the seeds are crisp, stirring every 20 minutes so that they’ll roast evenly. Get the Recipe: Candied Pumpkin Seeds

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October 31, 2008