Removing the Seeds: With a sharp knife, cut the top off of the top of the pumpkin. Then, cut the pumpkin in half. This can be hard to do, so be careful not to cut yourself. Using a large metal spoon, scrape the guts out, removing the seeds from the stringy bits. Place the seeds in a fine mesh strainer and rinse thoroughly.
Prepare Seeds: Scoop out the seeds and separate them from the pulp. Rinse the seeds in a colander under cold water to remove any remaining pulp. If you are skipping the soaking process then pat them dry with a paper towel and skip ahead to number 4.
Soak the Seeds (optional): Place the clean cup of seeds in a bowl and cover with a couple cups of water. Allow the raw seeds to soak overnight. This will aid in the digestion and absorption of the minerals and vitamins found in the seeds. Next day, strain the seeds and pat them dry with a paper towel.
Season Seeds: In a bowl, toss the dry clean pumpkin seeds with olive oil (or melted butter) and salt. You can also add any other seasonings you like at this stage.
Spread on Prepared Baking Sheet: Line the baking sheet with parchment paper. Spread the seeds in a single layer on a baking sheet. For easy cleanup, you can line the baking sheet with parchment paper.
Roast: Bake the seeds in a 350 degree oven for 20-30 minutes, stirring occasionally, until they are golden brown and crunchy. Keep an eye on them to avoid burning.
Cool and Enjoy: Once roasted, remove the seeds from the oven and let them cool. Enjoy them as a snack, or use them as a topping for salads, soups, or other dishes.
Storage: Store roasted pumpkin seeds in an airtight container at room temperature. They should stay fresh for a week or two.
Enjoy your homemade roasted pumpkin seeds!
