One of the highlights of Halloween  is carving a pumpkin, both because it's a perfectly festive Fall activity, and because there's a delicious snack hidden inside these gourds. Instead of tossing out the seeds as you carve, reserve and then roast them; it's an incredibly easy process. All you need are the seeds, an oven, a half-sheet pan, some olive oil, and salt.
Scoop Out the Seeds
If you're carving a jack-o'-lantern , cut out the lid and scoop out the seeds. If you're roasting a pumpkin for culinary purposes — be sure to pick up a sugar pie or similar-type pumpkin — cut it in half before scooping out the seeds. Either way, discard big, web-like pieces of membrane, but don't stress about removing each and every bit just yet.
Soak the Seeds
Put the seeds in a big bowl filled with cold water. (Soaking the seeds helps loosen the membrane.)
Dry the Seeds
Remove any stray pieces of membrane from the seeds, drain them in a colander, and then lay them out on a dishtowel to dry.
Toss With Olive Oil and Salt
Once the seeds are completely dry, pour a tablespoon or two of olive oil onto a half-sheet pan. (The amount of oil is dependent on the size of your pumpkin and how many seeds you have to roast; you want enough oil to lightly coat each seed.) Spread the pumpkin seeds on the pan in an even layer, tossing them in the oil. Generously sprinkle the seeds with salt, and spices, if desired.
Roast the Seeds
Bake at 350°F for about 15 minutes, or until golden and crisp. Enjoy now, or store in an airtight container for up to a week.
The same steps can be followed to roast seeds from other types of squash like butternut, delicata, or acorn.