If you've never roasted pumpkin seeds before here are my tips. When you carve your pumpkins scoop the seeds into a colander and the guts onto newspaper. Inevitably some of the guts will be mixed in with the seeds but when you run water over them it's separated out pretty easily. After you drain the rinsed seeds, pour them onto a large, dry cookie sheet and let them sit for 24 hours or so to dry out. Now you can pick out the remaining pieces of pumpkin stuff that didn't get pulled out earlier and they will roast better if they are not wet when they go in the oven. Spray with butter-flavored spray or 1 tablespoon of butter or olive oil and season with salt, garlic salt or Lawrey's seasoned salt. Bake them at 300 for 30-45 minutes . Keep a close watch, and stir occasionally.
at 11:17 AM on Oct. 20, 2010