Carving jack-o'-lanterns has always been a Halloween favorite of mine, but until quite recently, I didn't realize what a delectable delight the pumpkin seeds themselves could be. Every October with many a squish and a plop, I would send the innards straight to the compost and miss out on a most delicious opportunity. So after carving our pumpkins this year, Kim and I scrupulously saved the seeds and had a go at roasting them. Below is the recipe that we tried; we found the process to be fairly quick and simple with an end product that is very tasty and rather addictive.
2 cups fresh pumpkin seeds
2 tablespoons unsalted butter
After carving your jack-o'-lanterns, separate the seeds from the pulp and place into a strainer. (NOTE: A medium-sized pumpkin will yield about one cup of seeds.) Thoroughly rinse the seeds, and spread them out on a clean towel to air dry. When the seeds have dried, melt the butter in a large bowl and sprinkle in the seasonings to taste. Next, toss in the pumpkin seeds and mix them around until they are evenly coated with the seasoned butter. Spread the seeds out in single layer on a cookie sheet or pizza pan, and cook for 45 minutes at 300 °F. Stir every 15 minutes, and remove from oven when golden brown. Enjoy!