It's time to carve those pumpkins, so save those seeds!
Lots of people like to roast their pumpkin seeds. It's pretty easy and there are lots of options for seasoning.
Once you remove the seeds from the pumpkin, separate them from the pulp and dry them off with paper towels. Let them dry completely before baking.
Optional seasonings:
1) Salty Seeds: Soak the seeds in salt water and towel dry or coat in olive oil and sea salt
2) Garlic seeds: coat in Olive oil, garlic powder, black pepper
3) Sweet Curry: coat in butter or olive oil brown sugar and curry powder
4) Cinnamon Sugar: coat in butter, Cinnamon and brown sugar (or you can use granulated sugar)
5) Sweet & Salty: coat the seeds in melted butter, toss with light brown sugar, ground cinnamon and sea salt.
6) Honey Roasted: melt butter and honey together (1:3 ratio) in the microwave. Butter should be melted and the honey will be runny. Pour over dry seeds and then sprinkle with cinnamon.
7) Pumpkin Pie: coat the seeds in melted butter, brown sugar, a dash of pumpkin pie spice, and a dash of salt.
Once seasoned, place them on an edged baking sheet. You can line it with parchment paper, non-stick foil, or cover it with a light coating of spray.
You can choose to bake them at 350 degrees for 15 minutes, 325 for 35 minutes or 300 degrees for 45 minutes. Either way you need to toss them / flip them over a couple times while baking. The goal is for them to be crispy on the outside and tender on the inside.
What if you don't eat all of the seeds in the first couple of days and they get soft? No problem, just toss them back in the oven at 200 degrees for 5 or so minutes and they will crisp back up
