This seems a bit of an obvious question, but how do you toast pumpkin seeds, for the best result? I like them to be on the crispy and salty side. I think it’s one of those basics that’s so basic, my... (2 replies, last updated by RobL November 1, 2003)

I am carving my pumpkin this afternoon. I was thinking of doing something with the pumpkin seeds for a bar snack at Thanksgiving. Any ideas? (7 replies, last updated by torty October 31, 2008)

I agree, I have toasted pumpkin seeds with no oil at all. (12 replies, last updated by Irwin Koval October 24, 2003)

I toast my pumpkin seeds (with olive oil, cayenne, cumin, and salt) As I scoop my way through other winter squashes I wonder if I should be toasting up these seeds too . . . delicata, some acorn variations like sweet dumpling,... (3 replies, last updated by torty November 5, 2006)

I am a chef in Antigua for missions. The dish your are being referred to is more commonly called pepian, for the pepitas (pumpkin seeds) used to make it. However, it is made there with both pumpkin seeds and squash seeds. Both... (7 replies, last updated by sonettguy March 30, 2007)

Just a thought, but if you want to MAKE them, and can’t find pumpkins, I’ve also toasted the seeds from other sqaush and have found them to be pretty much the same. Acorn, etc. (9 replies, last updated by AnnieJay February 12, 2008)

I have a bag of raw pumpkin seeds, already shelled, and I’m looking for ideas on how to spice them. I would love to serve them as tail nibbles or hors d’oeuvres. I have the roasting technique figured out (a few minutes... (7 replies, last updated by Guzgo August 18, 2006)

I bought a little pumpkin this weekend and made pumpkin seeds in my toaster oven. I scoop out the seeds on a paper towel, and then found since it was such a small pumpkin, I could just pull them out and splay them on a foiled... (8 replies, last updated by mochi mochi November 1, 2007)

I’ve used it on a butternut squash tart before. We just made the tart, cut a single slice, topped it with an arugula salad and toasted pumpkin seeds and drizzled a little of the pumpkin seed oil over top of it. (11 replies, last updated by greedygirl June 10, 2009)

so I have a pregnant girlfriend who constantly insanely craves my super delicious roasted pumpkin seeds, made with a fine blend of thai chili peppers and secret ingredients... only problem is, we usually get one pumpkin for... (8 replies, last updated by Kristin Donaldson May 21, 2006)

in the Chinese way. The butternut seeds have a taste that is quite different to ready husked pumpkin seeds one buys and they are just too good to give up on. Help help help, and thank you. (1 reply, last updated by jill January 4, 2003)

Martinique Restaurant in Hermosa Beach has a Caribbean squash soup that is made with pumpkin and garnished with toasted pumpkin seeds - it is quite good. Just about everything there is good, in fact. The restaurant is... (5 replies, last updated by Jax October 24, 2000)

I recently used toasted pumkin seeds in a recipe I got from a Rick Bayless cookbook.... It was a mango and avacado salad. Made with bib lettuce and garnished with toasted pumkin seeds and queso fresco. The dressing was made with... (25 replies, last updated by zebcook January 18, 2007)

so this is the time of year for pumpkin seeds. usually, i roast them with a little thyme and fleur de sel. this year, my girls asked me to make them sweet. i was going to toss them with egg whites, sugar and cinnamon and bake... (11 replies, last updated by danieljdwyer October 30, 2009)

Does anyplace in SF stock Austrian roasted pumpkin seed oil? I see it on restaurant menus all the time. The Pasta Shop (Oakland, Berkeley) has the Castelmuro brand. (5 replies, last updated by Robert Lauriston February 28, 2009)