The fall season is pumpkin season. Pumpkin carving is always a fun family activity, and while most pumpkins used for carving are not great choices for turning into pumpkin pie, their seeds make a simple, tasty seasonal snack. The pumpkin seeds have a nutty flavor when roasted, that can hold up well to a wide variety of seasonings.
Spread your seeds out onto a baking tray in a single layer. The seeds are already oily, so you won't need to grease the tray. Roast the seeds in a 350 degree oven for about fifteen minutes - make sure to flip them over about halfway through so they brown evenly. When the seeds are a nice golden-brown, they are done. Give them another light shot of salt and toss as soon as they come out of the oven, then set them aside to cool off. After a few minutes, they should be cool enough to eat, but still a little warm (this is when they are at their best) - you may even hear the kernels inside still sizzle for a bit. The roasting brings out their nutty flavors- which are at their height when the seeds are still slightly warm (not that they aren't good later when they cool off too). Feel free to use your imagination and try out different flavors with your pumpkin seeds. They are an addictive snack by themselves, but they can also make a great garnish for a salad- there are many possibilities to explore.