I was introduced to pumpkin seeds in grade school.
I am not sure when I started roasting the seeds myself, but it is a tradition that my own children
expect look forward to.
Of course they always pick the biggest pumpkins....
and make sure there are plenty of them....
because roasted pumpkin seeds only happen once a year!
Because pumpkin carving occurred rather late on Sunday evening,
I soaked the seeds in water overnight.
This is my method for roasting seeds:
~wash seeds and remove any remaining pulp
~melt 1/2 stick of butter in a 275 degree oven on a sheet pan
~stir seeds into the melted butter
~sprinkle seasoning of choice (we use garlic powder and season salt--although some prefer cinnamon and sugar)
~bake until roasted, but stir every 15-20 min. My pan was very full and took almost 3 hours.
If we grew our own pumpkins, we would be enjoying this treat more often, but for now we just
expect look forward to it once a year.