We sprinkled these seeds on pizza, but they also add crunch to salads. Eaten out of hand, they are a flavorful snack.
Source: Martha Stewart Living, October 2002
Yield Makes 1/2 cup
2 teaspoons olive oil
1/2 cup pumpkin seeds
Coarse salt and freshly ground pepper
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.