Pumpkins qualify as the pigs of the vegetable world in that nearly every part "except the oink" is useful. Carve the skin for an outdoor lantern, scary or beautiful. Use the flesh for fruit or vegetable dishes. Roast the seeds for a special treat. This snack has such a strong association with classroom cooking that adults often overlook its tasty possibilities. A basic summary of toasting pumpkin seeds will lead you to tasty variations, both savory and sweet.
Separate seeds from any remaining membranes and wash. Blot dry between layers of paper towels.
Place seeds in plastic bag with oil, salt, sugar and seasonings. Seal bag and shake or squeeze until all seeds are coated with mixture.
Line a baking sheet with parchment paper. Spread seeds in a single layer on the paper. Bake at 350 degrees Fahrenheit, checking and turning seeds every 5 to 10 minutes until seeds brown. As with all nuts, watch closely to prevent the danger of scorching.