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

Recipe by Southern Living October 2009

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Credit: Jim Franco; Styling: Lynda White

Recipe Summary

total:
40 mins
prep:
5 mins
Yield:
Makes about 1 cup
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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).

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  • *Fresh pumpkin seeds may be substituted.

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