This weekend I went down to the green market and bought myself a pumpkin. It was a cute little thing, maybe three times the size of an acorn squash, not too heavy. I did not want to overdo it. I was telling my sister about it over the phone. The seeds came up, and I was about to say how I would probably not go to the trouble to save and roast them when she said "Of course you'll roast the seeds."
When I still lived at home and my dad would prep the Halloween pumpkin for carving, he would always roast the seeds. My sister and I loved them, and looked forward to Halloween as much for the pepitas as for the candy, I think.
Because my pumpkin was so small, I didn't think there would be that many seeds in it. But when I popped it open, I discovered that there were actually quite a few. They were small, but there were enough to make roasting a viable option. So I decided to give it a try.
And guess what I got? Roasted pumpkin seeds. And they tasted just as good as I remembered. I don't know how often I will be cooking pumpkins, but I can tell you that whenever I do I will be roasting the seeds.
ROASTED PUMPKIN SEEDS
I used this method for seeds from a smaller "pie" pumpkin. You might need to cook the seeds longer with a larger one.
Preheat the oven to 300 deg. F.
Cut the top off of the pumpkin and lift it off. Scoop out the seeds and place them in a shallow dish. Remove as much of the pulp from them as possible and pat dry. Toss with the oil, chili powder, and salt. Place in a single layer on a cookie sheet and roast them for about 40 minutes, stirring occasionally, until golden brown.