Before today, I don't think I ever ate pumpkin seeds. I knew Ryan liked them so I went on the search for a couple seasoned pumpkin seed recipes. Of course, I couldn't roast them all just plain and with only salt. I had about 4 cpus of seeds, so I used four different seasoning combinations. We liked each of them pretty well.
Plain with butter, olive oil and salt. I used popcorn salt because it's so fine.
Roasted Pumpkin Seeds (rosemary, salt).
Spicy Pumpkin Seeds (salt, cayenne pepper)
Lime Toasted Pepitas (surprise, surprise) Actually, these seeds are from the butternut and acorn squashes that I roasted for Velvety Squash Soup for dinner on Saturday. They turned out tasty like the pumpkin seeds. I had a little less than a cup of them.