Toasted Pumpkin Seeds

When it comes to tasty pumpkin seeds, it's all about the seasoning - don't go crazy, but do be a little creative.

seeds from one pumpkin
1 Tbsp. extra-virgin olive oil
kosher salt
black pepper, freshly ground

Scrape seeds and any attached fibers from pumpkin using a large metal spoon. Place seeds in a colander and rinse well to help separate seeds from fibers. Set seeds aside. Cook seeds in a medium saucepan of boiling salted water until beginning to look translucent, 5-7 minutes. Drain and transfer to a paper towel-lined baking sheet; pat well to dry.

Preheat oven to 425°F (220°C/200°C fan, Gas Mark 7)

Spread seeds on a rimmed baking sheet, toss with olive oil, and season with salt and pepper. Roast until golden and crisp, 12-15 minutes. Let cool completely.

Spice It Up:
After seasoning seeds with olive oil, salt and pepper, toss with one of the following combinations:

½ tsp. each turmeric and chile powder
1 tsp. Za'atar and ½ tsp. lemon zest, finely grated
½ tsp. Aleppo pepper, ½ tsp. ground cumin
½ tsp. ground Szechuan peppercorns
1 Tbsp. sugar and ¼ tsp. ground cinnamon

Makes about 1½ cups.