Pumpkin seeds are all well and good… but for a truly delicate, pop-in-your-mouth seed, roast the ones from an acorn squash.
First, scoop them out of the middle of the squash, and remove most of the goo.
Then, boil for 10 minutes in a couple of cups of water, with a teaspoon of salt.
Spread on an ungreased cookie sheet. Spray with oil and sprinkle with salt. Bake at 350° for 10-20 minutes, until golden brown.
And don’t tell the kids.