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If only more things in life could be as easy as roasted pumpkin seeds! The girls carved their Halloween Jack-o-lanterns this morning (out of school for Nevada Day), and Mike happily took care of cleaning and rinsing the seeds (the part I hate).

Make sure they’re as rinsed off as you like them (some people don’t even do that) and dry as well as you can. You can let them air-dry for up to 24 hours ahead of time if you want. I just dump them on a towel, fold the towel over and pat them dry. I’m not picky. Dump them into a bowl.

Melt two tablespoons of butter and pour over the seeds, and add a teaspoon or so of garlic salt. If you don’t like garlic salt, use regular table salt. Spread in a single layer on a cookie sheet and put in a 300° oven for 45 minutes or until golden brown. You may need to rotate the pan in the oven if some spots are getting too brown.

That’s it!