|curry-spiced pumpkin seeds|
These are very easy to make - the hardest part is separating the seeds from the pumpkin guts. Once you get that done, you're home-free! Just toss the seeds with a little olive oil, some sea salt and some curry powder, then spread in a single layer (or as close to it as you can get) on a cookie sheet and roast at 350 degrees for 15-18 minutes, stirring a couple times during the roasting so that the seeds get nicely toasty all over and don't stick to the pan. Once they're done, let them cool a little bit and then go to town. Pumpkin town. Aw yeah.