Waste not. I like to roast my pumpkin seeds when I’m making pumpkin puree for pie or have them left over form my Halloween Jack-O-Lantern. Pepitas are a popular ingredient in Mexican cooking, but I prefer to roast them and enjoy them as a snack.

Ready

• Seeds from pumpkin
• Salt or favorite seasonings.

Set

• Spoon
• Prepared baking sheets (silpat, parchment, lightly buttered)

Go

1. After you hollow out pumpkin, separate seeds form fiber.
2. Rinse with cold water and lay them out on parchment paper to dry completely.
3. Preheat oven to 400°F.
4. Spread seeds in one layer onto lightly greased baking sheets.
5. Bake for 15 minutes, or until lightly brown.
6. Sprinkle with salt or seasonings to taste.
7. Can be stored covered for a couple of weeks.

What you should know

I like mine with garlic salt or cajun seasonings.