Pumpkin Seeds can be plain or spicy

Be sure to season seeds while they’re still hot out of the oven, using either a tad more salt or a spice blend.

When life gives you lemons, make lemonade, right? In the same vein, I propose that when fall gives us pumpkins, we should make toasted pumpkin seeds. We have to scoop them out anyway when we cook the squash, so why not turn them into something delicious instead of tossing them into the garbage?

I’ll admit that separating the seeds from the vegetable’s stringy membrane can be messy. The seeds are sticky, the membrane in which they are embedded is sticky, and your hands will get sticky as you do the work. The solution? Pull the seeds out of the pumpkin’s cavity, put them in a large bowl of water, then swish them around. The strands of membrane are much easier to pull off in water.

Anyone who has ever roasted winter squash seeds knows they don’t cook evenly. The skin remains kind of chewy even as the seeds’ innards become tender. Here’s how to ensure even cooking: Start by simmering the seeds in boiling salted water. This step not only tenderizes the seeds’ hard skin, it also deeply seasons it.

Once the seeds have been boiled and drained, they need to be dried. I used to do it by plopping them onto a towel and patting them dry. Predictably, and annoyingly, all the seeds then stuck to the towel. It was during the testing of this recipe that I finally figured out a way around this problem. Given that we’re going to bake the seeds anyway, why not start by drying them out first in the oven? Then add your fat of choice — oil or butter — and continue to bake them, stirring occasionally, until they’re almost crispy and golden, which takes a while.

Be sure to season the seeds while they’re still hot out of the oven, using either a tad more salt or the spice blend of your choice, such as creole seasoning.

So there you go. Eat these toasted seeds straight up, like nuts, or add them to soups or salads.