If you search the "net" there is no shortage of recipes for pumpkin seed roasting. I, however, came up with my own variation after several failed attempts with a 'too easy' recipe from Martha Stewart's website. No tutorial on this, just instructions on my version, which is OH SO GOOD!
First, gut your pumpkin. Clean as much of the pumpkin fibers off the seeds as possible. This is the least fun part of preparing pumpkin seeds to be roasted! Use a strainer and rub the seeds between the palms of your hands as you rinse with warm water. They are slippery little devils, so expect a few escapees during the process! hee hee
Fill a saucepan with water (how much depends on how many seeds you have but you want them covered with water). Sprinkle liberally with sea salt. Then pour in your rinsed, drained seeds. Boil on the stove for about 5-10 minutes. Drain and rinse with cool water. Pour seeds onto a dry cookie sheet and place in oven at 350 degrees until seeds are dry. The time varies with ovens, but it took mine about 25 minutes. Remove and let cool enough to handle. Pour into a plastic container with a lid that matches. Add 2 TBSP olive oil and a generous sprinkling of Lowery's Seasoning Salt. Place lid on containter and shake, shake, shake!
When you open the lid, if any seeds aren't covered good with Lowery's, sprinkle in a little more and close the container and shake, shake, shake again!
Pour this onto the cookie sheet again and bake at 350 until seeds are slightly browned. It took mine about 15-20 minutes. Let cool and enjoy!
Pumpkin seeds are really good for you, by the way. They are high in fiber!