Roasting pumpkin seeds is a traditional fall savory, salty, buttery, crunchy healthy snack. Buy an extra pumpkin just for seed, and check out the no-oil option for roasting. 

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Let mom or dad cut off the top of the pumpkin. Use a large kitchen knife or even a jigsaw the new favorite tool.

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Get all the seeds out to wash and separate from the pulp.

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When the seeds are washed let dry for a few minutes. Spread on a large baking sheet pan. 

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Toss with melted butter and salt. Bake at 350° for 10-15 minutes until golden brown. 

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You may like to carve a traditional triangle eyes & nose or an advance pattern, make sure to save all the seeds. 

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Don't wait! Purchase extra pumpkins for carving and creating tasty roasted pumpkin seeds this fall.

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