Halloween is one of my favorite times of the year, not the least for the roasted pumpkin seeds. I made three jack-o-lanterns this year and turned all the seeds into delicious, healthful snacks. I scoop the seeds out by hand, straining most of the stringers away with my fingers, and deposit the seeds on cookie sheets. The seeds aren’t rinsed, I like the flavor with the baked-on pumpkin essence. Spread the seeds out so they are mostly one layer and salt lightly. Bake at 250 degrees until dry and slightly browned, about an hour or so. Store in a sealed container. The hulls are perfectly edible and add lots of fiber to the diet. Pumpkin seeds, yum!