Food & Cooking Recipes Healthy Recipes Vegetarian Recipes Herby Pumpkin Seeds 3.7 (15) By Riley Wofford Riley Wofford Website Riley is an associate food editor for Martha Stewart Living. Editorial Guidelines Updated on September 20, 2019 Print Share Share Tweet Pin Email Photo: Peter Ardito Prep Time: 10 mins Total Time: 55 mins Yield: 2 cups The next time pumpkin-carving season rolls around and you're left with a bunch of seeds, this Italian take on the classic (and resourceful!) fall-time snack is a great way to use them up. For seasoning, we kept this low-fuss by using simple but powerful pantry ingredients like fennel seed and dried oregano, while a sprinkle of nutty Parmesan added a big boost of cheesy flavor. Our favorite part? You don't even have to rinse off the squash pulp—it caramelizes in the oven, adding a touch of sweetness to each savory seed. Ingredients 2 cups fresh pumpkin seeds 2 teaspoons fennel seeds 1 teaspoon dried oregano 2 tablespoons extra-virgin olive oil Pinch of kosher salt 2 tablespoons freshly grated Parmigiano-Reggiano Directions Preheat oven to 300°. On a rimmed baking sheet, toss together the first five ingredients, then spread seeds out in a thin, even layer. Bake, stirring a few times, until crunchy and golden brown, 35 to 45 minutes. Stir in cheese and bake 5 minutes more. Let cool completely before using. Store in an airtight container at room temperature up to 1 week. Print