Each year at this time I get e-mails from viewers asking how to prepare toasted pumpkin seeds. Toasting pumpkin seeds is easy, lots of fun, and a good activity to do with children after you carve your jack-o-lanterns. Just place a rack in the center of the oven and preheat the oven to 350°F. Separate the seeds from the stringy membrane you have removed from the center of the pumpkin and rinse them until they don’t feel slippery. Dry them with paper towels, toss them with some vegetable oil and kosher salt, and spread them out in one layer on a baking sheet. Bake them for 10 to 15 minutes, stirring occasionally until they are golden and crisp. In addition to crunching them for a snack, I like to use them as a garnish on my pumpkin soup and on salads.