I'm always shocked by how many seeds there are in a pumpkin after I carve my jack-o'-lantern. (Note: No, I'm not as ambitious as Tina is, unfortunately -- I'm more of a triangle eyes and gap-toothed grin type of girl.) But don't waste the seeds. Roast them! Trust me, it's not a pain and you'll end up with a very tasty, salty, spicy, nutty and extremely addictive little snack. They're kale-chips -good. And I mean that as the greatest compliment. Here's how you do it:

• after you carve your pumpkin, save all the goop and seeds and plunk them into a colander

[caption id="attachment_2872" align="aligncenter" width="398" caption="Scoop the goop"] [/caption]

• rinse the seeds until they're no longer sticky
• also, try to pick off as much of the pumpkin flesh as you can at this point and throw it in the compost
• note: you should have about anywhere between 3/4 cup to 2 cups of seeds, depending on the seediness of your pumpkin
• spread the seeds out over a paper-towel-lined baking sheet to dry (two sheets if you have lots of seeds), separating and stirring once or twice and removing any remaining pulp (this should take 2 or 3 hours)

[caption id="attachment_2873" align="aligncenter" width="400" caption="Dry the seeds out"] [/caption]

• transfer the dry seeds to a bowl and toss with a fine drizzle of olive oil, a pinch of salt and a pinch or two of whatever spices you like (I used a red curry powder I had in the cupboard)
• spread out on baking sheet again, in single layer, this time lined with parchment paper

[caption id="attachment_2879" align="aligncenter" width="400" caption="Spice them up and spread them out on your baking sheet"] [/caption]

• bake in 375°F oven, stirring once, for 15 to 20 minutes or until the seeds are golden brown
• let cool and store in airtight container

[caption id="attachment_2880" align="aligncenter" width="399" caption="Tasty tasty pumpkin seeds"] [/caption] Do you roast your pumpkin seeds after carving your pumpkin?