Don’t just toss out pumpkin seeds — toast them

You’ve crafted the perfect gruesome or goofy jack-o’-lantern. But what to do with all the glop you scraped out in the process?

Don’t even think of tossing it. Pumpkin seeds are a great healthy snack and a delicious addition to salads, granola or trail mix.

But before you can munch, the seeds need to be cleaned.

Traditionally, you separate the seeds from the fibrous strands and clean them with water before roasting. One way is to scoop the whole mess into a colander and run it under cool water. The seeds and fibers will separate if you swish them with your hands.

Toss the seeds with olive, peanut and saffron oil and season, then toast them. If you are using sugar with your seasonings, add it after the seeds are toasted. The sugar will burn in the oven.

To toast, arrange the seeds in an even layer on a baking sheet and bake for 10 minutes at 350 degrees. If not perfectly golden, leave them in the oven and check every minute until done.

Here are some combinations of seasonings:

• Olive oil and salt
• Grated Parmesan cheese, black pepper and salt
• Cayenne pepper, lime juice, brown sugar and salt
• Cinnamon, brown sugar, powdered ginger or cloves and pinch of salt

Pumpkin seeds seasoned with olive oil and salt are great in granola or on top of a salad. They also are great mixed with dried fruit (such as cranberries, cherries and raisins) to make a quick trail mix.