All you Zombies, Witches and Ghosts that are carving pumpkins this year and hopefully entering in the AFN Pumpkin carving contest! ... What are you going to do with the Pumpkin Guts? Eek drew the short straw at work and has the honor of carving the store Halloween Pumpkin. We haven't felt the need to have a lighted Jack O Lantern for several years. But I know that pumpkin seeds are good for you. They are full of iron, magnesium, fiber, zinc, potassium, healthy fat proteins and tryptophan. Tryptophan crosses the blood brain barrier (like cannabis) and boosts the serotonin in our brain, for a better mood. Googling what can I do with pumpkin guts gave me lots to read. Seems like many people have many ideas on how to roast seeds. Some boil before roasting, some roast with bits of the pulp on them...and then there are many ways to season them. I decided to do my seeds a variety of ways and share it with you! This is Eek's pumpkin. This is what I get to work with. I'll roast the seeds and make something out of the pulp. The messiest way to separate the seeds from the pulp is to dig in with both hands and squish them through your fingers. They don't have to be pulp free, the pulp adds flavor when you roast them. Or you can put the seeds in a bowl of water, they will float and the pulp easily is separated. You will want clean the seeds if you are going to boil before roasting. Seeds separated. To boil the seeds before roasting... 1. Clean seeds in a bowl of water. 2. Boil seeds for 10 minutes in a pan of water with 1 teaspoon salt. 3. Reduce heat to simmer, simmer for 10 minutes. 4. Drain and dry. While I was preparing my seeds, I was thinking of interesting ways to season them. The first bowl on the left will be roasted with canna oil, salt and pepper. The middle bowl with coconut oil and cocoa butter. I didn't use canna in this one, I wanted the coconut and chocolate taste only. In the last bowl are the boiled seeds. I used green butter and cinnamon to these. Here they are going into the oven. 1. Bake in a pre-heated oven 375 F (190 C) for 10 minutes 2. stir 3. bake 8 to 10 more minutes. Make sure you spread them out on a single layer to get even roasting. Cook for the full 18 to 20 minutes. I took the butter seeds out early because they were getting brown. If I do it again, I'll probably roast butter seeds at a lower temperature for longer. Here are the finished seeds! I'm going to try to make something with the pumpkin pulp today.