If you like to munch on pumpkin seeds, then try this quick and easy way to make this healthy, nutrient rich snack! The roasting process is approximate, keep an eye on them so they don't burn, but don't overcook them if you want the nutritional benefits.
Here are the notes from the slideshow (they sometimes are absent if you are reading this on a mobile device):
1. Wear an oven mitt when cutting the pumpkin for safety. It's a round object that can unexpectedly get away from you.
2. Be sure to wash and dry the pumpkin first.
3. Gently remove the stem and "hat" of the pumpkin, save for later.
4. Using tongs, scoop out the seeds and strings.
5. Put the seed mixture into bowl of cold, salted water. Whisk the seeds, and stir to help release them. Let them float to the top of the water.
6. Using a small strainer, move the seeds to another bowl, rinse well, then transfer to a platter with a paper towel. Blot dry, and remove the towel so they don't stick to it. Let air dry overnight on a platter.
7. Preheat oven to 250F. Line a cookie sheet with parchment paper. Use skewers to make sections if you are using several seasoning options.
8. Toss seeds with 1/2 teaspoon of olive oil or coconut oil and the seasoning of your choice. I made small batches with sea salt, sesame seeds, sugar & cinnamon. Roast for 15-20 minutes. While the seeds are cooling, you can add more seasoning to taste.
9. Add a candle to the carved pumpkin, put on his "hat" and hello, Jack!.
TIP: Soak the pumpkin in cold water with 1 cap full of household bleach to prevent mold and slow the deterioration process. Don't forget the "hat" and stem. Use paper towel to thoroughly dry it off inside and out.
Here is my Jack-O-Lantern taking his bath!