The Best Way to Roast Pumpkin 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.

Put the seeds in a big bowl filled with cold water. (Soaking the seeds helps loosen the membrane.)

Remove any stray pieces of membrane from the seeds, drain them in a colander, and then lay them out on a dishtowel to dry.

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.

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.