Whether you carve your pumpkin for a Halloween Jack O'Lantern, or plan to use it for baking, be sure to save the seeds for roasting. Pumpkin seeds are rich in protein, minerals, vitamins B and E, potassium, and fiber. Homemade baked pumpkin seeds taste better and can be more healtful for you than the ones you buy in the store, because they are fresher and have less salt and preservatives.
As you scoop out the flesh from your pumpkin, remove as much pulp as you can from the seeds. Also remember that almost all pumpkin and winter squash seeds can be roasted and eaten. Rinse the seeds and spread them out to dry on a clean dish towel. Spread seeds out evenly on a cookie sheet. Spritz them with a little olive oil and give them just a sprinkle of salt to taste. Additional seasonings can be added like garlic powder, chili powder, seasoned salt, or Parmesan cheese. Bake in a pre-heated, 350°F oven until they just start to turn light brown. Remove and cool. Store in an airtight container at room temperature for 1-3 months, in the fridge for up to a year, or even longer in the freezer.