When carving up pumpkins, or preparing another type of winter squash, make sure to save the seeds. They make for delicious snacking.
PUMPKIN SEED SNACK
1. Rinse the seeds in a colander, swishing with your fingers and removing as much pulp as you are able. Don't worry about getting every last bit.
2. Cover seeds with a salt water solution and soak for 8-24 hours.
3. Drain water from the seeds and pat dry. While they are still damp, season to taste with desired seasoning.
4. Place in dehydrator for 5-6 hours, or until dry and crisp.
The fat in pumpkin seeds is delicate and should be kept at a low temperature. That's why I prefer to dehydrate the seeds as opposed to roasting. These are crispy and delicious!
Seeds from small sugar pumpkins and smaller squash are generally not big enough; they are mostly shell with hardly any seed inside.
If you are unsure how to eat these, it's similar to sunflower seeds with the shell. The seed is inside.