My favorite immune boosting pumpkin seed recipe
1 medium pumpkin
4 cups water
1 tablespoon extra-virgin olive oil
Preheat oven to 250°F. Pull seeds out of pumpkin; discard stringy fiber from seeds along with any seeds that are cracked. Pour seeds into strainer and rinse well. (You will have about 2 cups of seeds.)
Bring water to a boil in a medium pot/sauce pan. Add seeds, reduce heat, boil gently for 10 minutes. Drain, pat dry and place seeds in a bowl. Add the oil and sprinkle with salt to your taste (I use about 1 tsp.) and then spread the seeds (single layer) on a large cookie sheet.
Roast the seeds, stirring every 10-15 minutes until just crisp (they should look a little brown) about 1 hour total. Pumpkin seeds usually get a bit crisper (is that a word? he-he) as they cool.
I usually store mine in an air-tight container in the fridge.
You can sprinkle with more salt if need be.
For a sweet pumpkin treat, try adding cinnamon instead of salt-yum!