So, once you've roasted your pumpkin, you have something left to deal with: the seeds. You could just throw them away with the rest of the innards, or you could elevate them to a crunchy, delicious snack.
C'mon...get your full value out of that pumpkin! Every last bite of it! It's pretty simple, and you can even throw them in the oven while your pumpkin is roasting.
Preheat your oven to 350. Put some parchment down on a baking sheet with sides.
Separate out the seeds from the flesh. They don't have to be perfectly gut-free. I personally like a little stuff clinging to them to hold extra flavor. Give them a quick rinse, then dry them off as much as you can. I give mine a little trip in a mini salad spinner and then a quick pat down with a towel.
Spread them in a single layer on the baking sheet. Melt a couple tablespoons of butter, and drizzle that over the seeds. Then, get creative. You can go basic, with just a sprinkle of salt, or salt and pepper, or you can go sweet, with cinnamon and sugar, or ooh! Pumpkin pie spice and sugar! Or go exotic and try Chinese 5 spice with sugar. Or go Mediterranean and do garlic and lemon zest and Parmesan cheese. Seriously, be creative. What about the flavors in an anything bagel: poppy seed, onion, garlic, salt? The possibilities are really endless.
Mix that all around (not ALL of those things I said at once, just what you chose and the butter) and spread back out into a single layer.
Pop the tray into the oven. Every 10 minutes, give it a stir and then pop it back in. In 30-40 minutes, you should have some golden, roasted pumpkin seeds.
Let them cool, and then enjoy! If you have any left over (ha ha), seal them in a container for a week or so.