Okay, so there are actually plenty of reasons to get all fancy, but when you're elbow deep in squishy pumpkin guts, sometimes you just want to get things over with quickly.
That's why I usually choose the incredibly quick and incredibly easy option of roasting pumpkin seeds in a little olive oil and sea salt. They're just as delicious as other varieties, and you can always add more seasoning to them afterwards. Plus, they suit all palates -- especially my man's spicephobic tastebuds.
This recipe is as basic as it gets, so feel free to follow it exactly or add your own spices to suit your tastes!
Roasted Pumpkin Seeds Recipe
1-3 cups pumpkin seeds, cleaned of guts and goo and patted dry
2 tbsp olive oil
2 tsp sea salt
Preheat the oven to 375F. Set aside a large baking tray.
Place the pumpkin seeds in a medium bowl, and add the olive oil. Gently toss the seeds until they're coated.
Pour the seeds out onto the baking tray evenly. Sprinkle over the salt.
Bake the seasoned seeds for 15-25 minutes, until golden brown. Check them frequently towards the end so they don't burn!