After you’ve scooped the seeds out of a pumpkin, rinse and roast them. They’re a great accompaniment to ale, a beverage favored by the Pilgrims.
Roasted pumpkin seeds
Pumpkin seeds
Olive oil
Salt
Rinse seeds so they are free of pumpkin pulp; drain. Spread seeds on baking sheet. Drizzle with olive oil and toss. Redistribute evenly on baking sheet. Sprinkle with sea salt. Bake in 350-degree oven for about 15 minutes.
