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Toasted pumpkin seeds

Toasted pumpkin seeds in red bowl on white counter

 1 pumpkin
 1 -2 tbsp Seka Hills Olive Oil
 1 tbsp Sakari Botanicals smoked salt of your choice
 1 tbsp pepper

Scoop out the seeds of a pumpkin and run under cold water.


Rinse the seeds in a strainer. Lay out on a towel and pat dry.


Toss the seeds with olive oil and spread on a baking sheet. Sprinkle with coarse salt and/or seasonings of your choice. Roast in a preheated 350-degree oven, stirring occasionally until they are lightly browned, about 40-45 minutes. Cool and store in an airtight container.