• 15 Ratings

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. 

Martha Stewart Living, October 2019

Gallery

Peter Ardito

Recipe Summary

prep:
10 mins
total:
55 mins
Yield:
Makes 2 cups
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 300°. On a rimmed baking sheet, toss together the first five ingredients, then spread seeds out in a thin, even layer.

    Advertisement
  • 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.

Advertisement

Reviews

15 Ratings
  • 5 star values: 4
  • 4 star values: 5
  • 3 star values: 4
  • 2 star values: 2
  • 1 star values: 0
Advertisement