The best thing to come out of carving jack-o-lanterns (besides the obvious smiles from delighted young-uns) is the mound of tasty pumpkin seeds you can harvest from the gourd’s innards. I know it’s a mess to salvage seeds amid all that goop, but you’ll be glad you put forth the effort.
To make the process go a little quicker, plop your pumpkin guts into a large pot and fill it with water. This helps separate seeds from pulp, making it easier to divide the two. Once you have your seeds rinsed and dried, you’re ready to turn them into a tasty snack. You have several options. Simply season with salt and toast in a hot oven until slightly browned. You can also toast as above, but sprinkle with brown sugar afterward for a sweet option.
Or try something a little different, like I did this weekend. I separated my seeds into two piles and experimented with savory flavors. I sautéed one batch in olive oil, salt and cumin, and the other in sesame oil with soy sauce and a little ginger. Then I toasted both in the oven as above. YUM.