I never really appreciated roasted pumpkin seeds until I became more daring with spices. I like to throw in a "twist" with each batch. This batch has 1 tbsp curry, minced garlic (1 clove), 2 tsp minced ginger, ground pepper, Kosher salt, drizzled with 1 tbsp of olive oil. Place the seed mixture on a baking tray and broil on high (turning every couple of minutes) until golden brown. They make a great snack and are a good topping for squash soup.