One of the simple joys of Halloween begins with carving pumpkins. Children love sticking their hands in the goop inside a pumpkin and scooping it out in preparation for carving a favorite design. This mishmash of pumpkin seeds and pulp doesn't need to be thrown away. Roasting fresh pumpkin seeds offers a tasty treat to share with the whole family. Roasting fresh pumpkin seeds will add another fun tradition to your Halloween celebration.
Pour pumpkin goop into a colander. Run warm water over the seeds and separate the pulp. This can be time consuming, but remove all of the pulp. Hold a handful of seeds and rinse thoroughly. You may need to pick individual seeds out of the pulp.
Fill a saucepan with water and 2 tbsp. of salt. Bring the water to a full boil. Add the pumpkin seeds and boil for 10 minutes. Rinse out the colander and drain the seeds.
Preheat the oven to 250 degrees F.
Pour the pumpkin seeds into a bowl and add 1 tbsp. of canola oil or melted butter (measurements are listed on the side of the butter stick).
Stir the seeds to coat all sides with oil or butter. Sprinkle a small amount of salt over the seeds and stir again. Salt these seeds as you would normally salt your meal. Don't overdo it.
Spread the salted pumpkin seeds on a cookie sheet in a single layer. Cook for 10 minutes, stir and then cook for another 10 minutes. Stir again and remove from the oven after another 10 minutes. Keep a close eye on the roasting pumpkin seeds to prevent burning.
Spread cooked seeds onto paper towels and allow to cool completely. Store roasted seeds in airtight baggies or containers in the refrigerator.