One of my favorite parts about pumpkin carving is roasting the seeds. After we scoop the stringy flesh out of the pumpkin I usually run right inside to separate the seeds and wash them in the colander while my husband finishes the actual carving. Roasting pumpkin seeds is a very simple procedure that yields delicious results. Once the seeds are roasted they will keep for several days and are perfect for sending to school for snack time or keeping in your purse for afternoon munchies. I like them best roasted with a tiny bit of sea salt for flavor, but you could spice them up with a touch of red pepper for heat.
Roasted Pumpkin Seeds with Sea Salt
2 cups fresh pumpkin seeds, cleaned and dried
1 teaspoon sea salt
Non-stick cooking spray
1. Preheat the oven to 325ºF. Lightly spray a rimmed baking sheet with cooking spray.
2. Separate the seeds from the pulp of the pumpkin until you have two cups. Rinse them under cold water until all of the pumpkin flesh is gone. Then spread them on a paper towel and pat them dry.
3. Spread the seeds on the cooking sheet and sprinkle with salt. Bake for 25 minutes, or until seeds are golden brown. At the halfway mark turn the seeds with a wooden spoon so that they brown evenly.