Mark Bittman proved to be a valuable resource once again. Apparently for seeds it's best to toast, not roast.
Add a glug* of oil, a dash of salt, a pinch of seasoning and slowly toast in a cast iron pan. According to Bittman, you'll know they're done when they're browned and/or start to pop.**
* Unfortunately, my glug was more of a chug. Oops. But to directly quote Bittman: "Naturally, oil roasting adds fat and calories, but it also adds great flavor."
** I consider the sentence "pumpkin seeds will puff up slightly, and may pop a bit" to be insufficient warning for what actually ensued.
You are too funny!! Having always roasted the seeds, I want to try toasting to see what ensues :) Love the bowl!
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