â€¦Iâ€™ll show you how to make five different varieties and five different flavors! Have you ever ever grabbed a handful of roasted pumpkin seeds, perhaps at a friendâ€™s home, and popped them in your mouth, anticipating something wonderfully crunchy and scrumptious, solely to find yourself gnawing endlessly on the picket shells and madly trying to determine how to â€˜disposeâ€™ of them politely? Been there and executed that and thatâ€™s why Iâ€™ve by no means been a fan of the stuffâ€¦that’s, till I found out the key. Thatâ€™s proper, pumpkin seeds are simply too powerful to roast successfully, so the next time youâ€™re carving a jack-o-lantern, I recommend tossing those seeds. The little green seeds known as pepitas are the inner kernels of pumpkin seeds, and they are fabulous. But the total-on pumpkin seed? Seems different kinds of winter squash have significantly better seeds for roasting, like the delicata, above, or the butternut, beneath. Their seeds are smaller, and so much more tender and flavorful that those cardboard pumpkin seeds.