They're healthy and scrumptious, they're easy and fast, they're Roasted Pumpkin Seeds! Roasted pumpkin seeds are a great snack to make around Halloween time, especially since you've probably got a bunch of them anyways. While it takes 45-50 minutes to bake them, you can continue carving your pumpkin while you're at it.
This is a great thing to do with the extra seeds after making your favorite thanksgiving pumpkin dish!
Step 1: Preparing the seeds
Before you start, pre heat the oven to 300 degrees - this will allow them to crisp up nicely, without looking burnt.
I've found that it's easiest to separate the seeds from the stringy guts while they're in the pumpkin. So instead of taking out hand fulls of guts, and then picking out the seeds, pick out only the seeds from the pumpkin. They separate much easier like this, and it makes getting the guts out easier, later on.
Once you have the seeds, stick em in a colander and run it under warm water, using your hands to mix them around and help them get clean. Doing this will force whatever guts that are left on the seeds to the bottom of the colander. When you pour out the seeds, the guts should remain at the bottom for you to throw out. If anything is left on the seeds, soak them in hot water for a bit, that will help get it off.
Now that the seeds are nice and clean, dry them off with paper towels. Be prepared for the seeds to stick to the paper towels. If you can manage to get them semi-dry...congrats! It's time to salt them. (skip this part, if you'd rather them be optimally healthy) Drizzle some oil over the seeds (in a bowl) and mix it up so all the seeds are nicely coated. Next, pour salt in the bowl and mix it up. If you prefer salty seeds, use more, and vice versa.