This is a tradition in our home… I love taking the seeds from the pumpkins that are carved and roasting them for a little treat. I usually just clean up the seeds by washing them, throw them on a cookie sheet, sprinkle with olive oil and some garlic and bake until they are nice and toasty… but, today I found this recipe that I might try:
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Preheat oven to 400°F. After you have cut open the pumpkin and scooped all the seeds and goo out… Separate the seeds from the stringy core. Rinse the seeds.
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In a small saucepan, add the seeds to water, about 2 cups of water to every half cup of seeds. Add a tablespoon of salt for every cup of water. Bring to a boil. Let simmer for 10 minutes. Remove from heat and drain.
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Spread about a tablespoon of olive oil over the bottom of a roasting pan. Spread the seeds out over the roasting pan, all in one layer. Sprinkle with a little garlic powder or your favorite seasoning.
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Bake on the top rack for 20 minutes or until the seeds begin to brown. When browned to your satisfaction, remove from the oven and let the pan cool on a rack. Let the seeds cool all the way down before eating.
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Do you have a favorite recipe for roasting pumpkin seeds? I’d love to try it!
Oh – and don’t forget to get those kiddos involved! They are great at separating seeds from the goo… 
