After scooping out pumpkins, separate the seeds from the pulp. It doesn't need to perfect, but remove all large bits. Run the seeds under some water to clean them off, then add them to a medium bowl.

Preheat oven to 350°f

Melt about a half stick of butter/margarine in the microwave (about 45 seconds).

Add about a tablespoon of olive oil to the bowl of pumpkin seeds.

Add a little over a tablespoon of melted butter to the bowl also.

Add a teaspoon or two of salt to the mixture in the bowl.

Pour the mixture onto a cookie sheet, spreading everything out so it cooks evenly. If it seems that there is too much liquid, you can blot the top of the seeds with a paper towel.

Shake some extra kosher salt on top of the seeds now. **(I know this seems very excessive, but when you add the salt to the bowl, quite a bit of it settles to the bottom. If once the seeds are done cooking it still seems too much, you can shake some of the salt off with a strainer.)**

Put the cookie sheet in the oven for 20-30 minutes or until golden brown, flipping and stirring the seeds every 10 minutes.

Remove from oven and cool a few down, if they are too chewy or not done enough for you, put them back in for a few minutes. Enjoy!