Recipes Ingredients Nuts & Seeds Pumpkin Seeds Roasted Pumpkin Seeds 3.4 (93) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on October 26, 2017 Print Rate It Share Share Tweet Pin Email Yield: Makes 1/4 cup Use these seeds to garnish chef Michael Anthony's Butternut Squash Custard. Ingredients ¼ cup pumpkin seeds 1 teaspoon olive oil Coarse salt Directions 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. Rate it Print