I have never had good luck with roasted pumpkin seeds and unfortunately, these are no different-- they are just too tough. The flavor is great though, which is encouraging. Maybe I need to cook them longer-- some of the darker brown seeds were actually crunchy and pleasant to eat, but the lighter brown ones were not pleasant to eat, as if they needed to be hulled. These seeds are from a gorgeous Red Kuri squash that I got in the farm box-- there may also be some variation among pumpkin and squash varieties. I will try again when we get a pumpkin in the CSA box, but in the meantime, any suggestions?