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Step 1
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Buy a pumpkin suitable for carving. When you are finished roasting the seeds the pumpkin will be a fantastic Halloween decoration!
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Step 2
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Cut off the top of the pumpkin around 3 inches from the stalk. You can draw a circle in pencil to use as a guide. Remember to use a sharp knife and be very careful! This can start to get messy so I usually do it in the sink or over newspapers for easy cleanup on a table.
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Step 3
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Remove all the seeds and place the seeds in a colander. Don't forget there are often a lot of seeds attached to the lid! If you will later be carving the pumpkin for decoration, remove all the stringy pulp from the inside.
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Step 4
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Rinse the pumpkin seeds in the colander and remove any remaining stringy pulp.
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Step 5
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Place seeds on paper towels and dry thoroughly.
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Step 6
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Preheat oven to 400 degrees. Place pumpkin seeds on a rimmed baking sheet in one even layer. For every 2 cups of seeds, drizzle with 2 teaspoons of oil. You can also place 6 pats of butter around the tray. Toss with your hands to coat. If you would like to flavor your pumpkin seeds this is the time to do it! They taste great with chili powder, Chinese 5-Spice powder, pumpkin pie spice, onion or garlic powder. Be creative!
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Step 7
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Roast for 25 minutes, stirring every 10 minutes. Always keep the seeds in an even, single layer. Seeds are done when they are a nice golden brown color. Cook until crunchy! Be sure to watch carefully the last 5 minutes to make sure they don't get too dark or burn!
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Step 8
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Remove from oven and immediately sprinkle with 1/2-teaspoon kosher salt. Toss while the seeds are still hot. Cool completely.
