It’s the time of the year when we all get to harvest or buy a lot of pumpkins and squashes. Why not roast the seeds rather than throwing away. They make excellent nutritious and crunchy snacks. They are also ideal for sprinkling on top of soups or salads. Pumpkin seeds are an excellent source of protein, manganese, magnesium, phosphorus, iron, copper, vitamin K and zinc. Alternatively, you can try roasting other squash seeds using this recipe instead of pumpkin seeds.