New This Month

Toasted Pumpkin Seeds

We sprinkled these seeds on our Pizza, but they also add crunch to salads. Eaten out of hand, they are a flavorful snack.

  • Yield: Makes 1/2 cup

Source: Martha Stewart Living, October 2002


  • 2 teaspoons olive oil
  • 1/2 cup pumpkin seeds
  • Coarse salt and freshly ground pepper


  1. Heat oil in a small nonstick skillet over medium heat. Add pumpkin seeds; cook, stirring frequently, until seeds begin to brown and pop, 3 to 4 minutes. Remove from heat; drain seeds on paper towels. Season with salt and pepper.

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