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Photo: Jim Franco; Styling: Lynda White Photo by: Photo: Jim Franco; Styling: Lynda White

Roasted Pumpkin Seeds

Also known as "pepitas," pumpkin seeds are a great source for many vitamins. You can also roast acorn squash seeds using this method.

Southern Living OCTOBER 2009

  • Yield: Makes about 1 cup
  • Prep time:5 Minutes
  • Total:40 Minutes

Ingredients

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

Preparation

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.

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Roasted Pumpkin Seeds recipe

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