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Don't waste the seeds after cooking your pie or making jack-o-lanterns. Instead, roast and salt the seeds for a delicious and nutritious snack. Let the children slosh through the fibers in pursuit of the slippery seeds, it is so much fun.
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1 quart water
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2 Tablespoons salt
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2 cups pumpkin seeds
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1 Tablespoon vegetable oil or melted, unsalted butter
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Preheat oven to 250°F.
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Pick through seeds and remove any cut seeds. Remove as much of the stringy fibers as possible.
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Bring the water and salt to a boil. Add the seeds and boil for 10 minutes. Drain, spread on kitchen towel or paper towel and pat dry.
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Place the seeds in a bowl and toss with oil or melted butter.
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Spread evenly on a large cookie sheet or roasting pan.
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Place pan in a preheated oven and roast the seeds for 30 to 40 minutes. Stir about every 10 minutes, until crisp and golden brown.
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Cool the seeds, then shell and eat or pack in air-tight containers or zip closure bags and refrigerate until ready to eat.