- 1 medium pumpkin
- 4 cups water
- 1 Tablespoon extra-virgin olive oil
Preheat the oven to 250 degrees. Cut off the top 3 to 4 inches of pumpkin, then scoop out seeds onto a clean work surface. Discard stringy fiber from seeds along with any seeds that are split or cracked then transfer to a strainer and rinse well. (You should have about 2 cups of seeds.)
In a medium pot, bring water to a boil. Add seeds, reduce heat, and boil gently for 10 minutes. Drain well then transfer to a paper towel-lined sheet tray and pat dry.
Transfer seeds to a medium bowl, toss with oil, and spread out in a single layer on a large baking sheet. Roast seeds, stirring every 10 minutes or so, until just crisp and golden brown, about 1 hour total. (They will become crispier as they cool.) Set aside to let cool completely then shell or eat whole.