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.

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

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

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

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

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

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