Preparing the pumpkins seeds for roasting is a very slimy job. Some kids love it; others are totally grossed out. All, however, enjoy munching on the freshly roasted seeds.
2 tbsp vegetable oil
salt to taste
Use an ice-cream scoop to remove the seeds from the pumpkin and transfer them to a large bowl. Separate the seeds from the pumpkin fiber (this is a messy job that you should do outside). Rinse the seeds in a large colander under cold running water to remove any remaining fibers. Dump the seeds, a little at a time, onto paper towel and dry. Spread the pumpkin seeds on a large baking sheet and allow them to air-dry for about an hour. When the seeds are dry, toss them with the vegetable oil to coat well and sprinkle with salt.
Preheat the oven to 350 degree F. Spread the pumpkin seeds on a baking sheet and bake for 30 minutes or until golden brown, stirring every few minutes to prevent burning. Let cool before serving.
You can add a little flavor if you want. Ideas include melted butter and sprinkle with salt, garlic salt, vinegar and a sprinkle of salt, juice from your dill pickle jar or parmesan cheese.