I think if I hadn’t already tried to save a rotten pumpkin and been totally grossed out by pumpkin insides I would have rummaged through my good-pumpkin’s innards and roasted them. I however only had the stomach to save enough to dry and plant next year in my garden. It is fairly easy process that I hope you do!
1. Pick out seeds from pumpkin innards.
2. Put in colindar and rinse off innards.
3. Dry with paper towel.
4. Leave on paper plate to dry. Be sure to shake these every day or two to ensure they do not get stuck to the plate.
5. Throw any cracked or moldy seeds away, put the rest of the dried seeds in envelope to plant next year.
If you would like to roast pumpkin seeds:
To roast: take dried pumpkin seeds and toss with oil and or salt and roast in a preheated oven at 250 degrees F for 10 to 15 minutes.
Or a more in-depth recipe that I found is:
Preheat oven to 250°F.
After removing as much pulp as possible from the pumpkin seeds, place the seeds in a colander in the sink and run cold water over them as you work to remove any remaining pulp. When the seeds are clean, drain them and place between two paper towels to dry.
In a large skillet, sauté 2 cups pumpkin seeds, 2 tablespoons butter or 1 1/2 tablespoons peanut or safflower oil and 1 teaspoon salt. (For an interesting flavor variation, try Morton’s Hot Salt or use Seasoned Salt.)
Stir 3 minutes until seeds are well coated with butter.
Spread evenly on a cookie sheet and bake for 30 minutes.
Take a few out to try at this point (watch out-they will be hot so let them cool a bit first!)
Some seeds are larger than others and will take longer to bake.
If necessary, continue to bake 15 minutes longer or until lightly browned.
Place on a paper towel to cool.
Variation: After washing the pumpkin seeds, soak seeds for 1-2 hours in a mixture of 1 quart of water and 1/2 cup kosher salt. Be sure salt has dissolved. Remove seeds from water mixture after soaking and dry. Proceed as above.