So after carving a pumpkin, you'll have lots of seeds left over. That's my favorite part :-) I love to eat toasted, seasoned pumpkin seeds.

The pumpkin in question was fairly large, so I knew the seeds might be tough and fibrous. After doing a little research, we decided to take the advice of Elise from Simply Recipes, and boil the seeds first to soften them a bit. We rinsed and soaked the seeds in water for about 10 min this is after hand-picking all of that slimy, stringy stuff out.)


Then we boiled the pumpkin seeds in salt water for 10 minutes (that's 10 minutes of rolling boil.)


We spread the pumpkin seeds out in a baking dish and coated them with olive oil, using some salt and garlic powder for flavoring (season yours however you like, but I do recommend at least some salt....although you could always add that later). Then we just tossed them around a little bit with a spatula to make sure that they were coated with the oil.


Then we just put them in the oven at 350 degrees Fahrenheit for about 20-30 minutes (until brown.) Just remember to move them around the baking dish occasionally to get them to brown more evenly (you can just use that same spatula again, for that.)


Once they're browned, they're done--and ready for snacking. We really did find that the boiling helped with the seeds being fibrous--a relative also suggested that next time we soak them overnight in salt water to help with that, too.