Aside from dressing up as an over-sized M&M and eating tons of candy, my favorite thing about Halloween as a kid was eating homemade roasted pumpkin seeds.
Until recently, I was always too timid to turn on the oven and try this out for myself. When Avo carved the pumpkin Wednesday night, I summoned the courage to roast the seeds (instead of tossing them in the trash like I usually do). In case you're wondering, here is how you do it:
How to Roast Pumpkin Seeds
1. Pre-heat the oven to 350 degrees.
2. Dig out the innards of the pumpkin. Search for the seeds. Don't be timid. Once you get over the initial "ick" factor of having your hands covered with pumpkin pulp, it's sort of fun.
3. Toss the seeds -- and any leftover muck -- into a colander and rinse will cold water.
4. Spread the seeds in a single layer on baking sheet and toss with oil (canola will do). Coat lightly and sprinkle with salt.
5. Bake for 25 minutes or until nicely toasted. Let them cool and then store in an air-tight container. You won't be keeping them for long since they're too yummy to resist!
It's a good idea to make them a couple of days before Halloween since once the candy comes out, all bet's are off and nobody will be interested in the seeds -- no matter how good they taste.
And if you want to get really fancy about it, you can toast pumpkin seeds with sugar and spice or curried pumpkin seeds.