When I roast a squash or a pumpkin I like to roast the seeds along with the squash. It is sort of a bonus snack. Roasting the seeds isn’t much trouble and you are heating the oven for roasting anyway.
I used to just rinse the seeds to get rid of the pulp, toss them with oil and salt and roast them. The hulls were tough and I felt like I had to crack open the seed hull and take out the seed germ.
I started to boil the seeds in salted water first and I really like the result. Boiling the seeds first softens the outer hull and the inside seed has more flavor. Boiling makes the whole seed easily eatable and very tasty.
Give this method of roasting seeds a try if you haven’t yet. I think you will be happy.
Roasted Pumpkin Seeds
Rinse seeds in cold water and remove the stringy pulp.
Simmer seeds the rinsed seeds in salted salt for 10 minutes.
Toss the seeds with just enough oil to lightly coat them.
Salt generously and add other seasonings like garlic powder, curry powder, or taco seasoning.
Spread the seeds on a baking sheet and roast 45 minutes at 400F degrees, shaking occasionally.
Cool and store in an air-tight container.