The seeds of the pumpkin can be cleaned off and toasted to serve as a snack or to use in recipes as an ingredient or a garnish. Toasting makes the hulls crisp and edible.

1. Wipe or pick off any pumpkin flesh or strands from the seeds. Sauté the seeds in a little canola oil until lightly browned.

2. Transfer them to a baking sheet and sprinkle with salt. Bake in a preheated 350°F oven until crisp, about 10 minutes.

3. Drain on paper towels, cool and store in a covered container in the refrigerator for up to 1 month.

Adapted from Williams-Sonoma Kitchen Companion (Time-Life Books, 2000).