• Preheat the oven to 375º and scrub the pumpkin clean
• Cut off the top of the pumpkin and cleave in two
• Scoop out the pulp and seeds into a bowl, scraping the pumpkin clean
• Sprinkle salt on the flesh and place upside down on a baking sheet lined with parchment.
• Roast the pumpkin for 45 minutes, or until it's easily pierced through with a knife. Allow to cool.
• While the pumpkin is roasting, add the pulp and seeds to a bowl of water and separate the seeds.
• Spread the cleaned seeds on a parchment lined baking sheet and allow to dry overnight.
• Once the pumpkin is cool enough to handle, scoop the flesh into a food processor bowl and process until smooth.

PUMPKIN SEEDS

• The next day, drizzle the seeds with your favourite oil and toss in a blend of spices.
• Bake for 25 minutes, or until crispy, in a 300º oven.
• Store in an airtight container.