Skip to main content
Epicurious

Toasted Pumpkin Seeds

Recipe information

  • Yield

    makes 1 cup

Ingredients

1 cup raw pumpkin seeds or pepitas, hulled
1 tablespoon olive oil
Coarse salt

Preparation

  1. Preheat the oven to 375°F. Combine the seeds and oil on a parchment-lined rimmed baking sheet. Season with salt; toss to combine. Spread in a single layer. Toast until crisp, stirring occasionally, about 10 minutes.

The cookbook cover with a blue background and fine typeface.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group. Buy the full book from Amazon.
TagsPumpkin SeedSeedSideSnackVeganDairy FreeGluten FreeNut FreeEasyQuickMeal PrepOven BakeCookbooks
Read More
Mango Sticky Rice
Khao niaow ma muang, or steamed coconut sticky rice with ripe mango, is a classic in Thai cuisine—and you can make it at home.
Easy Egg Custard
With just a handful of ingredients, this old-fashioned egg custard is the little black dress of dinner party desserts—simple and effortlessly chic.
Simple Hot Cocoa for One
With rich chocolate flavor and easy customization, this hot cocoa recipe is just the one you want to get you through winter.
Béchamel Sauce
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Oxtail Guisado
A slow-simmering, comforting braise delivering healing to both body and soul.
Kale and Brussels Sprouts Salad
Crunchy and crowd-pleasing, this salad can be prepared in advance and customized to your heart’s content.
Dulce de Leche
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
Gourmet’s Classic Ratatouille
Summer’s best produce cooked into one vibrant, silky, flavor-packed dish.