roasted pumpkin seeds

While watching The Man and Smootch carve the jack o lantern today, I remembered doing the same with a friend a couple years back whom, I was shocked to learn, had absolutely no idea that roasting the seeds were the best part of the whole pumpkin carving experience. Apparently she had reached the age of 30 something, carved dozens of pumpkins, and never once ate a seed. Did not even know they were edible! Now I know all of you know how great pumpkin seeds are, but just in case there is a single person out there unknowingly being deprived of roasted pumpkin seed goodness, here is what to do:

Cut the top off the pumpkin and scoop out all the stringey goop and seeds. Separate the seeds from the goop and rinse. Dry the seeds as best as you can on a tea towel. Put the seeds on a cookie sheet and mix just a tiny bit of oil or sunflower oil with them. Roast seeds in 350 degree oven, turning occasionally, for about 10-15 minutes, or until they are golden brown. Sprinkle seeds with a bit of salt and any seasoning you desire (nutritional yeast flakes, chili powder, seasoning salt, etc.) Let seeds cool a minute.

Some people shell the seeds while eating them, like sunflower seeds, but I like to crunch the the seed whole. Bon appetit!