Last night Joel and I started carving a few of our many pumpkins (will be carving more tonight). This year I saved the seeds and used them to make toasted pumpkin seeds. These are wonderful for salads, or even just to snack on! They taste like popcorn and sunflower seeds combined. Yum!
Separate the insides of the pumpkin from the seeds (I did this step by hand, easiest way I could find). Using a strainer, run the seeds under cold water. Bring a medium pan to boil and place the seeds inside, boiling for 25 minutes.
Once the seeds are done boiling, preheat your oven to 400. Place a piece of wax paper on a baking sheet, add your seeds, and drizzle oil over the seeds to lightly coat. Sprinkle salt and cinnamon to cover, then bake for 25 minutes. Pull them out of the oven and let them cool, then serve by themselves or as a topping.