Mother never, ever thought of roasting pumpkin seeds. Now, if she had, I doubt seriously she would have spent her time getting the seeds out of a pumpkin. Even if. she had known its nutritional value, it would have been too much trouble.
Pumpkin seeds are a good source of vitamin E, iron, magnesium, potassium, zinc, and are an excellent plant-based source of omega-6 and omega-3 fatty acids.
Below is a basic recipe for roasting pumpkin seeds:
Ingredients: 2 cups of whole pumpkin seeds, 2 tablespoons vegetable oil, 1 tablespoon salt.
Directions: Preheat oven to 325 degrees F. Spread the pumpkin seeds on a medium baking sheet. Drizzle with oil. Sprinkle with salt. Bake 45 minutes in the preheated oven, stirring occasionally, until lightly toasted.
Sometimes, Mother made a pumpkin pie using pumpkin from a can. Canned pumpkin is just as nutritious as fresh. Fresh pumpkin or canned pumpkin puree (sauce) can be used to make soups, muffins, breads, puddings, and smoothies.
If you are interested in purchasing canned pumpkin or fresh pumpkins, check out Fresh Pride on 8506 Chesapeake Blvd. in Norfolk, Virginia.
Fresh Pride is a country store in an urban setting.