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Roasted Pumpkin Seeds

Use these seeds to garnish chef Michael Anthony's Butternut Squash Custard.

  • Yield: Makes 1/4 cup
Roasted Pumpkin Seeds

Source: The Martha Stewart Show, November 2009


  • 1/4 cup pumpkin seeds
  • 1 teaspoon olive oil
  • Coarse salt


  1. 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.

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