This is the week of pumpkin carving, so I hope I catch you before you throw out the seeds. They are a great snack when roasted. Here's how: clean off the largest chunks of pumpkin matter and then put seeds in a large bowl. Fill with cool water and swish around with your hand. The seeds will float and most of the remaining pumpkin will sink to the bottom. Put on a paper towel or clean tea towel to dry. Put in a bowl and drizzle with olive oil, salt, and pepper. Or, get crazy and add garlic powder or toss with tamari instead of salt. Stir up until evenly coated and spread seeds out on a cookie sheet. Bake in a 300 degree oven for an hour or so, until crunchy and browned.
My friend Jen does this:
Rinse the seeds. Put in pot and cover with water. Bring to a boil. Reduce to simmer. Simmer for two hours. Drain and dry. Toss with olive oil and salt. Toast at 300 degrees for 45 - 60 mins, until lightly browned. Resalt if desired and eat. She also once used some seeds that had already been cooked inside a winter squash (skipping the boiling part) and they were a bit crisper.