Toasted Pumpkin Seeds

Step 1

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.

Step 2

Preheat oven to 425°. 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

Step 3

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

Step 4

1/2 tsp. each turmeric and chile powder

Step 5

1 tsp. Za’atar and 1/2 tsp. finely grated lemon zest

Step 6

1/2 tsp. Aleppo pepper, 1/2 tsp. ground cumin

Step 7

1/2 tsp. ground Szechuan peppercorns

Step 8

1 Tbsp. sugar and 1/4 tsp. cinnamon