Firstly, slice the pumpkin in half, and use a large spoon to scoop out the pulp and seeds in the middle. Now, before you begin working on the seeds, preheat your oven to 250 degrees F, to make sure the seeds go into a nice, hot oven once it is time to roast them.
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While the oven is heating up, put the pulp and seeds into a colander, and run cold water through it, to wash away all the pulp. Help this process along with your hands, and continue doing this until the pulp is gone and only the seeds remain. Now, spread the seeds out on a paper towel, and pat them dry.
Then, place a skillet or a large pan onto the stove over medium heat, and toss in the cleaned and dried pumpkin seeds, along with 2 tablespoons of butter. If you do not wish to use butter, you can substitute it with 1 ½ tablespoons of olive oil or peanut oil – however, just make sure you do not feed these to anyone with peanut allergies. Toss in a teaspoon of salt, and sauté the seeds in the salt and butter or oil for around 3 minutes, stirring continuously to keep the seeds moving about in the pan.
Now Take the pan off the heat, and pour the seeds out onto a cookie sheet. Spread the seeds out evenly in one layer – this will allow them to cook evenly and thoroughly. Slide them into the oven for about 30 minutes, and allow them to roast.
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After 30 minutes have elapsed, you can check to see if they are cooked and golden brown, or bake them for another 15 minutes until they are done. Finally, take the seeds out of the oven once they are done. Spread them out on a tray lined with paper towels to cool them, and serve.
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