Mmmm, pumpkin. But sadly, carving pumpkins aren’t for eating. (Can you eat them? Yes. Do you want to eat a pulpy, watery, bland mess? Up to you.)
The seeds, though? NOM. And it’s easy to roast em.
One: cut & scoop.
Two: toss with EVOO & salt.
Three: pour into a greased, tinfoil-ed jelly roll pan. Roast in a 300° oven, stirring every 15 minutes or so until nice & roasty. About an hour.
[Pretend I didn’t forget to snap a pic when they came out of the oven….]
Four: eat as soon as they’re cool enough to chew. Or save in an airtight container. (I’m having a love affair with OXO, but anything that seals well works.)
Now if you’ll excuse me, I have eating to do.