Keep the seeds from your carving pumpkin and roast them for a Halloween treat. Once the seeds are removed from the pumpkin, separate them from the stringy pulp. Rinse in colander under cold water, turning frequently until clean.

Spread out on an oiled cookie sheet and bake in oven on low heat, about 200 F until dry. About 30 min.

Put seeds in large bowl and add olive oil and some spices, such as garlic, salt and pepper and mix well.

Spread seeds back onto cookie sheet and roast at 300F until golden brown.

When carving pumpkins, it is often necessary to scrape the meat thinner inside. This would be a great time to experiment with small amounts of pumpkin for cooking. This meat can be cut into small chunks, mixed with olive oil and spices and roasted in the oven. Serve as a side dish in place of a vegetable.