Note: Now that pumpkin season is here, I like to roast my pumpkin seeds so nothing goes to waiste.
To roast pumpkin seeds, preheat oven to 300 degrees. Rinse and dry the seeds from your pumpkins- It’s ok to leave a little of the strings and pulp, but clean off as much as you can. Toss the pumpkin seeds in a bowl with melted butter and /or olive oil, and seasonings of your choice.
Spread the pumpkin seeds in a single layer on a parchment covered baking sheet. Bake for about 30 minutes, stirring occasionally, until golden brown.
Traditionalist prefer olive oil and a little sea salt. I sometimes use a garlic sea salt or you can use Lemon pepper seasoning. For Italian style pumpkin seeds try a Italian seasoning blend, and grated Parmigiano Reggiano cheese with olive oil. For sweet and spicy caramelized pumpkin seeds, coat the seeds with sugar, cinnamon, ginger, cumin and a pinch of cayenne pepper.