roasted pumpkin seeds

I am of the opinion that half the fun of carving pumpkins is roasting and eating the seeds.  Who’s with me?  I winged it this time around, making up my own seasoning concoction for the seeds, which actually came out kinda tasty!  Here’s what I did.

-Rinse pumpkin seeds and dry excess water with a paper towel, while oven preheats to 300.
-In a bowl or plastic baggie, toss seeds, 2 tbsp. olive oil, a sprinkle of garlic powder, and a sprinkle of curry powder.
-Spread seeds evenly on a baking sheet.  Sprinkle with either sea salt or kosher salt.
-Bake for approx. 40 minutes, until seeds are golden-brown.  Stir and flip seeds intermittently.
-Enjoy the deliciousness.  xoxo