Roasted Pumpkin Seeds: Two Ways

Preheat oven to 350 degrees F, with a rack placed in the middle of the oven.

Scoop all of the innards out of a large pumpkin. This recipe is for 2 cups of pumpkin seeds, so adjust the amount of seasonings accordingly if you have more or less than 2 cups.

Thoroughly separate the seeds from the “guts” and place the seeds in a strainer. Rinse well and drain.

Place all of the seeds on a kitchen towel, cover with another kitchen towel, and pat dry thoroughly.

Place the seeds on a large baking sheet. Toss the seeds with canola oil.

For plain, salted seeds:
Toss the oil-coated seeds with kosher salt and spread in a single layer.

For cinnamon sugar seeds:
In a small bowl, stir granulated sugar and ground cinnamon. Toss the oil-coated seeds with the cinnamon sugar mixture.

Place baking sheet in the oven and cook until the seeds are golden brown and crunchy (test one, but be careful because it will be hot), about 25 minutes, stirring every 10 minutes. Cool and serve. These stay good for weeks.