Quite a Seedy Matter

When I was a kid we painted pumpkins, we didn't carve then since we cut down the pumpkin and cook it to put in the freezer for pies and other baking. Our family carves pumpkins because - knives!! Actually this was the first year we've used actual pumpkin carving tools! Amazingly? They worked better. Who knew?!
As we took the guts out of our pumpkins the kids ask if we could roast the seeds - oh sure I'm game for most anything. The last time we roasted seeds we were at the old house, so 9+ years ago and likely didn't have kids. I found this recipe that seemed easy - boiling and baking. My family current has much regret we didn't save and roast all the seeds we had because they can't keep their hands out of the seed container. Kids and Andy both! Now we are looking for more pumpkins to gut and steal the seeds to roast a few more.

Roasted Pumpkin Seeds

Cut open the pumpkin by cutting a circle around the stem end with a sharp knife (knife blade angled in), and pulling off the top.
Use a strong metal spoon to scrape the insides of the pumpkin and scoop out the seeds and strings.
Place the mass of pumpkin seeds in a colander and run under water to rinse and separate the seeds from everything else.
Measure the pumpkin seeds in a cup measure. Place the seeds in a medium saucepan. Add 2 cups of water and 1 tablespoon of salt to the pan for every half cup of pumpkin seeds. Add more salt if you would like your seeds to be saltier.
Bring the salted water and pumpkin seeds to a boil. Let simmer for 10 minutes. Remove from heat and drain.
Preheat the oven to 400°F. Coat the bottom of a roasting pan or thick baking sheet with olive oil, about a tea
Spread the seeds out over the roasting pan in a single layer, and toss them a bit to coat them with the oil on the pan.
Bake on the top rack until the seeds begin to brown, 5-20 minutes, depending on the size of the seeds.
Small pumpkin seeds may toast in around 5 minutes or so, large pumpkin seeds may take up to 20 minutes. Keep an eye on the pumpkin seeds so they don't get over toasted. When lightly browned, remove the pan from the oven and let cool on a rack. Let the pumpkin seeds cool all the way down before eating.
Either crack to remove the inner seed (a lot of work and in my opinion, unnecessary) or eat whole.