One of my fondest memories of childhood is roasting pumpkin seeds after removing them from the pumpkin.
Stick your hand in the pumpkin and gather up all the seeds. Don’t rinse them with water.
Preheat oven to 250 degrees. Place seeds in a single layer on a cookie sheet. Sprinkle with salt (preferably sea salt!) and bake about 15 minutes or until they turn a light golden color.
Not only do they taste great, but pumpkin seeds are incredibly healthy. They contain protein, magnesium, fiber, iron, copper, calcium, potassium and many other vitamins, minerals, and amino acids.
So when you’re done filling up on candy, try a healthier snack straight from the gourd!