Procedures

1. 1

   Scoop out the inside of your pumpkin, and separate seeds from pulp. Don't worry if there's a little pulp left on the seeds when you roast them—it only adds flavor. Just remove the biggest pieces so that the seeds are easy to toss.

2. 2

   In a bowl, toss the seeds with the melted butter, coating thoroughly. Add salt and seasonings.

3. 3

   Spread seeds in one even layer across a greased baking sheet (or you can use a cookie sheet covered in aluminum foil).

4. 4

   Bake for 30 minutes, or until the seeds are golden brown. Stir the seeds every so often while they're baking, so that they toast evenly.