My favorite part about Halloween is carving a pumpkin and roasting the seeds. My Mom always used to roast the seeds when we were kids...it was such a special treat. If you like to spice up your seeds a bit, see my October 2011 recipe post on this blog. However, this year I just decided to make the traditional salted seeds.
2 cups pumpkin seeds
2 TBS vegetable oil
1/4 - 1/2 tsp kosher salt, to taste
Heat oven to 325 degrees.
Rinse the seeds in a bowl or colander and completely remove the pumpkin that is stuck to the seeds. Place several sheets of paper towel on the counter. Place seeds on the towel and allow them to dry for about an hour or so.
In a bowl, toss the seeds, oil and salt together. Spread in a single layer on a 15x10 jelly roll pan or a large sheet pan with edges. Place in a 325 degree oven, however, after the first 15 minutes, start to stir the seeds every five minutes. Bake for a total of about 25 minutes. Keep a close eye on them until they begin to turn a light golden brown.
Let cool for about 10 to 15 minutes before eating.
The roasted seeds will keep in a Ziploc bag at room temperature for about a week. (However, mine never last that long!)