Roast pumpkinseeds are a very rustic North American snack. While pumpkin seeds are relished in several far flung parts of the world, including central America (pepitas) and Austria (kurbiskern), I think ours is the only civilization that eats pumpkinseeds in their shell. Pumpkinseed shells are woody. Frankly they are just barely edible, and certainly not digestible.
But I do like them. Lengthy chewing promotes contemplation. Rumination, even.
And though you can eat pumpkins throughout the fall and winter and into early spring, growing up I only ever ate roast pumpkin seeds at Hallowe’en.
A nifty trick for separating the seeds from the stringy pumpkin guts: throw the whole mess in a large pot of water. If you rub the mass between your hands, you loose the pumpkin flesh from the seeds, which float to the top and can be easily skimmed off. Dry them on a bake sheet lined with paper towel overnight.
Toss with oil. Over the years I’ve flipped and flopped between oven-baking and pan-frying. Certainly the oven is more gentle: it takes longer, but browns the seeds more evenly. Pan-frying is more aggressive, and quick. Right now I’m leaning towards pan-frying.
Traditionally salt and sugar and nothing else. Paprika might be good, too.