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Roast pumpkin seeds
Print these instructions 
First you need to clean your pumpkin seeds. Do this by:
Scooping out the seeds and pulp from the pumpkin using your hands or a large metal spoon.
Now put the seeds in a colander and put them under a gently running tap.
Remove the seeds from the pulp and stringy bits.
Tip them out onto kitchen paper or a clean tea towel and pat dry.
Roasting the pumpkin seeds
Preheat oven to a moderate 300f, 140c or gas mark 3.
Mix 1 tsp oil or melted butter plus ½ tsp salt per cup of seeds.
They are delcious when also mixed with spices of your choosing such as garlic, black pepper or paprika.
Using a spoon or your hands, stir the seeds into the oil mixture until they are well coated.
Spread evenly on a baking tray/cookie sheet.
Bake until golden brown (about 30 minutes), stirring occasionally.
Tip them out to cool on on paper towels.
These roasted seeds make a great nutritious snack and can also be added to salads.