Roasted Pumpkin Seeds

Preheat the oven to 350
Line a baking sheet with Parchment
Wash the sugar pumpkin. On a cutting board, using a large sharp knife, some strength, and some care, cut from the stem to the base of the pumpkin.
Scoop/scrape out all the pulp and the seeds. Set the seeds aside for the following recipe.
Place the pumpkin halves cut side down onto the parchment lined pan and place in the oven to roast for 45 minutes to an hour. Pumpkin will test very fork tender when done.
Allow to cool. Scoop the pulp from the skin and puree in a food processor until smooth.
Pumpkin is ready to add to all of your recipes or portion into containers and freeze.

Pumpkin Seeds:
3/4 cups pumpkin seeds
salt
1-3 t olive oil
Preheat oven to 300 degrees F. Clean off pulp from the seeds, wash in deep water, allow the soaking seeds to sit for 10 minutes, seeds will float, pulp will sink. Drain and dry the seeds.
This step is optional: soak overnight in lightly salted water or boil for 8-10 minutes in lightly salted water, drain and dry.
Preheat oven to 300 degrees F.
Toss the seeds with olive oil and salt. Add a little cayenne or chili powder for spice.
A little cinnamon and brown sugar is delicious, but you will need to keep a closer eye on the oven, sugar can cause the seeds to burn. See some other ideas in the tips.
Spread pumpkin seeds in a single layer on baking sheet. Bake for about 30-40 minutes, stirring occasionally, (about every 10 minutes) until golden brown. Seeds will become more crisp as they cool.