Skillet Toasted Pumpkin Seeds

By Marge Perry & David Bonom
Don’t let those pumpkin seeds go to waste! Whether simply cooked in oil and butter and tossed with salt or coated with aromatic, robust seasoning, pumpkin seeds make a great, healthful – and easy to make – snack.
  • Yield: 1 1/2 cups (from a large pumpkin)
  • Course: Snack


  • olive oil
  • pumpkin seeds
  • Sea salt
  • unsalted butter


  1. Rinse seeds under cold water to remove pulp
  2. Heat the oil and butter in a large nonstick skillet over medium heat until the butter melts. Add the pumpkin seeds and cook, stirring frequently, until golden brown and slightly puffed, 15-18 minutes. Stir in the salt and cook 30 seconds longer. Transfer to a bowl and cool before serving.