Roasted Pumpkin Seeds

Southern Living
Roasted Pumpkin SeedsRecipe
Photo: Jim Franco; Styling: Lynda White
Also known as "pepitas," pumpkin seeds are a great source for many vitamins. You can also roast acorn squash seeds using this method.
Makes about 1 cup


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1 cup shelled, raw pumpkin seeds*
2 teaspoons olive oil
1/4 teaspoon ground thyme
1/4 teaspoon salt
1/8 teaspoon pepper


Prep: 5 Minutes
Total: 40 Minutes

1. Preheat oven to 350°. Rinse seeds, and pat dry. Toss together seeds and remaining ingredients in a bowl. Spread in a single layer on an aluminum foil-lined or parchment paper-lined baking sheet. Bake 20 to 25 minutes or until toasted. Cool completely in pan (about 15 minutes).

*Fresh pumpkin seeds may be substituted.

Created date

September 2009