Roasted Pumpkin Seeds
Use these seeds to garnish chef Michael Anthony's Butternut Squash Custard.
- Yield: Makes 1/4 cup
Source: The Martha Stewart Show, November 2009
- 1/4 cup pumpkin seeds
- 1 teaspoon olive oil
- Coarse salt
Preheat oven to 350 degrees. In a small bowl, toss together pumpkin seeds and olive oil; season with salt and pepper. Evenly spread pumpkin seeds on a baking sheet and transfer to oven. Cook until toasted and fragrant, 10 to 12 minutes.