Why would someone not save pumpkin seeds? (a) They hate delicious things. (b) They hate easy things. (c) They love to waste things. (d) Sheer madness!
Seriously. So easy. The only semi-tedious part is picking all the seeds out of the squash guts, but it’s worth the [barely any] effort. They’re so yummy, and they’re super good for you. Win!
After you’ve separated all of the seeds, place them in a sieve and give them a good rinsing. Pick out any remaining bits of pumpkin gunk, then set seeds on a cookie sheet to dry for a few hours. I ended up with a little less than a cup of seeds. Now, all you need is some butter and salt.
Preheat oven to 300°. Melt butter (I used 1 1/2 tbsp). Toss seeds with butter and a few pinches of salt, until evenly coated. Spread out on a cookie sheet and bake for about 45 minutes, stirring occasionally, until golden brown. That’s it! Nothing to it.