So, we brought home the pumpkins on Monday, carved them yesterday (and of course saved the seeds). Today My dear husband came home "did you roast the seeds yet!?" He gets childishly excited about these, so whom am I to dissapoint!
The hardest part of roasting pumpkin seeds, is the separation of the seeds from everything else. I put the kids to work scooping out the pumpkins yesterday. I put all the pumpkin innards in a large bowl and filled with water. The seeds float to the top, and it makes the process alittle easier.
Once you have all the seeds separated, dry them off with paper towels. They will still feel "slimy" after they've been dried, but remove as much of that as possible.
Turn on the oven to 350 degrees.
The rest is depending on taste. I've done these with olive oil and sea salt, I've done them with a touch of salt, brown sugar and cinnamon too.. This is my hubby's favorite:
Melt butter (about 1/2 stick), mix in the seeds. Add salt to taste.
Spread evenly over cookie sheet, pop in the oven, and stir every 5 minutes until crispy and golden brown. Devour.
