Don’t throw them away, save them and roast them.

1. First, rinse the seeds off, remove the pulp and spread them out to dry.

2. Place seeds in a bowl with vegetable oil or olive oil.

3. Preheat your oven to 325 degrees.

4. Spread on a baking sheet and roast for 25 minutes. Stir the seeds at least twice.

5. Optional: Season with either salt, sugar, Worcestershire sauce, Old Bay seasoning, seasoned salt or any other appealing spices.

6. Let cool and enjoy.

— Tips and recipe courtesy of Aaron Steil, Reiman Gardens education and plant collections coordinator