we carved pumpkins a few days ago and i kept a bunch of seeds to experiment with. i was looking at an article in the october issue of the food network magazine, and there was a feature about roasting pumpkin seeds. it’s probably something that a lot of people already know how to do, but i’ve never tried it before, and i don’t know why really because it’s super easy. basically all you do is dry the seeds (either by roasting in the oven first, or laying them out for awhile) and then coat them in some oil and whatever flavors you want, and then bake! the article that i read said to rinse the seeds and then place them on a baking sheet and bake at 300° F for 30 minutes to dry them out, then mix them with oil and spices, and then bake again for another 20 minutes or so. even though i read through the directions first, i stil forgot what i was doing and mixed the oil and spices with the seeds before drying them. i somehow always manage to skip some steps in recipes by accident. oh well. since the recipe said they should be in the oven for a total of 50 minutes, i just figured to bake them for that long anyways, which worked out just fine. since i had so many seeds i made two batches and tested the official recipe from the magazine on the second batch by drying them out first and then adding spices. this way also worked, so do whatever works for you. i made the first batch with olive oil, cinnamon, and sugar. these made the kitchen smell exactly like autumn in a jar if there was such a thing. they were also tasty. for the second batch, i used olive oil and some mrs. dash garlic and herb spices we had here in our kitchen. the kind i used had a mixture of spices like pepper, rosemary, basil, cayenne pepper and garlic of course, making them spicy, garlic-y, and addictive.