Oct Martha Stewart Magazine - "Don't worry about rinsing off the pulp -
it caramelizes in the oven adding sweet flavor and texture."
Rinsing pulp off is how we've always prepared - and they were almost always not-so-good. I looked to link the October content but it isn't on their site at this time. So here is what is on the page smileys/wink.gif Colleen
"Our food editors love to drizzle them in olive oil and toss them with a handful of spices to bring out their nutty, earthy flavor. One mix we swear by:
Herby Pumpkin Seeds - makes 2 cups
Active time: 10 minutes
Total time: 55 minutes
2 cups fresh pumpkin seeds
2 tsp fennel seeds
1 tsp dried oregano
2 Tbs EVOO
pinch kosher salt
2 Tbs freshly grated Parmigiano-Reggiano
1. Preheat oven to 300 degrees. On a rimmed baking sheet, toss together first five ingredients, then bread in a thin, even layer.
2. Bake, stirring a few time, until crunchy and gold brown, 35 to 45 minutes, Stir in cheese, bake 5 minutes more.
3. Let cool completely. Sure in an airtight container at room temperature up to 1 week.
For an Asian inspired twist, blend white sesame seeds with five-spice powder
If you're craving something sweet, try maple sugar, cinnamon and cardamom"