Carving Pumpkins

I pick this day each year to carve pumpkins. Two days before Halloween to me is just right for enjoying the fun they bring without having to deal with the moldy mess they create all too soon.

Each year when carving pumpkins I save the pulp in a bowl in the fridge and with in a day or two when I have time I sort out all the seeds to make roasted pumpkin seeds. Roasted pumpkin seeds can be made in a variety of ways. They can be made sweet or salty, with the shells or without. Here is my favorite recipe:

Roasted Pumpkin Seeds

2 Cups raw pumpkin seeds with shells

2 teaspoons butter, melted

3 teaspoons salt

Directions: Heat oven to 300 degrees

Toss seeds in bowl with melted butter and salt.

Spread seeds in a single layer on cookie sheet.

Bake for about 45 minutes or until golden brown.

Stirring occasionally.