One of my favorite memories from growing up is Halloween. Not the costumes, but the pumpkin carving. Every year, we would carve pumpkins and my mom would soak the seeds and bake them for us with some salt. Not only are they delicious, but these seeds are high in zinc and magnesium, as well as being a decent protein source.
Roasted Pumpkin Seeds
optional: curry powder, lemon pepper, etc.
Place the seeds aside when carving your pumpkins. Soak them in water with a sprinkle of salt for 30 minutes to overnight (this makes them easier to separate from the pulp and increases the nutrient availability to your body). Separate the seeds from the pulp.
Preheat your oven to 325. Lay the seeds on a cookie sheet. You can oil the sheet, or use parchment paper or a silicon sheet if you wish. Sprinkle with sea salt to taste. As an option, you can experiment with other flavors like pepper, curry powder, lemon pepper, or anything you like. You could even do parts of the sheet in different flavors. Make sure the seeds are in a single layer.
Bake for 30 minutes, turning halfway through.