When ever you prepare pumpkins or squashes save the seeds when you scoop them out. By then toasting them in the oven for half an hour you get a very tasty nutty treat that is almost as good as the pumpkin in the first place.
Heres my technique for preparing them.
Measure your seeds into a saucepan, and add 2 cups of water for each cup of pumpkin seed and a tablespoon of salt. You could add more salt if you like the saltier taste but about 1 spoon tastes good for me.
Bring the saucepan to the boil and simmer your seeds for about 10 minutes.
Preheat your oven to 200C. Take a baking tray and coat the bottom with olive oil. Spread your seeds out and bake for about 10 minutes or until they are brown. Bigger seed can take longer. Keep an eye on them dont let them burn. Once they are ready take them out and place on a rack to cool.