This roasted pumpkin seed recipe has an extra step of boiling the pumpkin seeds before roasting which easily removed the membrane and plumps the seeds for fantastic results.
Scrape any squash seeds out of a partially cooked or uncooked winter squash.
Rinse the seeds to remove the major chunks of squash or any strings possible. NOTE: The boiling separates most of it; this is to remove anything large.
Preheat the oven to 400 degrees.
Bring to boil a few cups of water and seeds; about 2 cups of water to 1/2 cup of seeds. Add ½ teaspoon of salt per cup of water. Note: the amount of salt may be increased or decreased to taste. Boil for 10 minutes.
After boiling, return seeds to a colander and rinse. Any remaining pumpkin particles or string will have separated; remove them from the seeds.
Put the seeds in a bowl. Toss with 1-2 teaspoons of olive oil to coat the seeds and add salt and pepper to taste. Additional seasonings and spices may be added.
Spread seeds in a single layer on a baking tray or in a shallow roasting pan in the upper portion of the oven.
Bake until seeds begin to brown and are a consistency of your liking; usually 10-15 minutes. NOTE: Different size seeds may take different lengths of time to cook. TIP: the seeds change from the wet, grayish color to more of an opaque white then golden brown as they become fully roasted.
Leave the seeds to cool on a rack until you can safely handle them.