I roast pumpkin and squash seeds fairly often over the winter. I put some olive oil and some seasoning (a few hard shakes of schwarz season-all if I can't be bothered making a mix up myself - my own mix involves things like cardamom and fenugreek) in the frying pan and heat it a bit then toss the seeds in that before spreading them out on a baking tray and throwing in the oven (er...around 200C for about 15 minutes, adding 5 minutes at a time if I think they need more, some seed varieties need more time than others). Yes, they do pop, a tent of foil with several vents in (you don't want the seeds getting soggy) over the baking tray will help prevent you having to fish them out from the back of the oven cavity... or forget when the oven is cool and wonder WTF is burning next time you put the oven on.
Roasted seeds don't last long in this house, I'm lucky if I get any.
Pumpkins and squash don't feature strongly on the menu in this house, but I'm keener now. I'm hoping for some post-Halloween discount pumpkins, so I'll give your method a go next time.
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I want to go back to school now!
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*phe* Bloody Americans. Do it right - do a proper Jack O'Lantern from turnip/swede.
One loses all interest in carving at that point.
*muttermuttermutterkidstodeaymuttermutterAmericaninfluencesmuttermutter*
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Feh, the traditional material for making lanterns for Sint Maarten (11 November) is sugar beets round where I'm from.
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Roasted seeds don't last long in this house, I'm lucky if I get any.
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