Pumpkins are incredibly versatile. Whether you are making soup, pie, or just need a spare head for The Headless Horseman, pumpkins have you covered.

Unfortunately, you are always left with a sticky mess of tangled orange insides. Do what you will with the squishy bits, but don’t throw away the pumpkin seeds! They are easy to roast and delicious on a salad, in a soup, or just eaten as a snack.

Ingredients:

• 1 cup pumpkin seeds, rinsed and patted dry
• 2 tsp olive oil
• 1 tsp salt

Directions:

• Preheat oven to 375 degrees f
• Line cookie sheet with parchment
• Combine pumpkin seeds (1 cup), olive oil (2 tsp) and salt (1 tsp) and stir well
• Spread pumpkin seeds evenly across cookie sheet, try to give them as much space as possible
• Bake for 30 minutes, stirring halfway through
• If the seeds aren’t crunchy after baking for 30 minutes, stir and bake for 10 more minutes
• Let cool before eating (or at least try to give them a couple of minutes, burnt tongues are no fun!)

Notes:

• Have fun with the seasoning here! You can add some smoked paprika, cumin and fresh-ground pepper, or indulge your sweet tooth and replace the salt with sugar and throw in some cinnamon.