Pumpkin or other similar squash seed can be used in this recipe. Seeds are highly underrated and under-consumed.

Native Americans in this area used to eat a lot of squash seeds. They toasted and roasted them. Sometimes they ground them to make a mush. They found eating the shells helped to get rid of internal parasites and worms due to the internal cleansing ability of the shells.

Ingredients
One medium sized pumpkin
Salt
Olive oil
Method

1 Preheat oven to 400°F. Cut open the pumpkin and use a strong metal spoon to scoop out the insides. Separate the seeds from the stringy core. Rinse the seeds.

2 In a small saucepan, add the seeds to water, about 2 cups of water to every half cup of seeds. Add a half tablespoon of salt for every cup of water (more if you like your seeds saltier). Bring to a boil. Let simmer for 10 minutes. Remove from heat and drain.

3 Spread about a tablespoon of olive oil over the bottom of a roasting pan. Spread the seeds out over the roasting pan, all in one layer. Bake on the top rack until the seeds begin to brown, 10-20 minutes. When browned to your satisfaction, remove from the oven and let the pan cool on a rack. Let the seeds cool all the way down before eating. Either crack to remove the inner seed (a lot of work and in my opinion, unnecessary) or eat whole.