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Pumpkin seeds

A popular ingredient in Mexican cuisine, Pumpkin seed, also called Pepita in Spanish, is the edible seed of a pumpkin or other kind of squash. The seeds are typically rather flat and asymmetrically oval, and light green in color inside a white hull. They are a great snack and can be added to salads or used to make sauces such as pesto. In the Americas, Pumpkin seeds have been eaten since at least the time of the Aztecs and probably much earlier, since squash was one of the three earliest plant cultivated in the Western Hemisphere, along with maize and common beans. The seeds are concentrated..

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  • Roasted Pumpkin Seeds



  • Source: Food.com
    By Mirj

    Ingredients:
    1 ½ cups pumpkin seeds
    2 teaspoons melted butter (olive oil or vegetable oil work well) or 2 teaspoons melted oil (olive oil or vegetable oil work well)
    salt
    garlic powder (optional)
    cayenne pepper (optional)
    seasoning salt (optional)
    cajun seasoning (optional)

    Prep Time: 5 mins
    Cook Time: 45 mins
    Total Time: 50 mins

    Directions:
    1. Preheat oven to 300 degrees F.
    2. While it's OK to leave some strings and pulp on your seeds (it adds flavor) clean off any major chunks.
    3. Toss pumpkin seeds in a bowl with the melted butter or oil and seasonings of your choice.
    4. Spread pumpkin seeds in a single layer on baking sheet.
    5. Bake for about 45 minutes, stirring occasionally, until golden brown.

    Yield: 1 cup

     

  • Carrot-Apple Slaw With Cranberries and Pumpkin Seeds



  • Source: Food.com
    By GaylaJ

    Ingredients:
    ½ cup dried cranberries
    ½ cup fresh orange juice , divided
    1 granny smith apple , unpeeled, cored, and shredded (I used extra apple and just cut into matchsticks)
    1 lb carrot , peeled and shredded (about 4 large)
    ½ small red onion , thinly sliced
    3 tablespoons chopped fresh cilantro
    ½ cup raw unsalted pumpkin seeds , toasted
    3 tablespoons extra virgin olive oil
    fresh ground black pepper

    Prep Time: 15 mins
    Cook Time: 0 mins
    Total Time: 15 mins

    Directions:
    1. Combine dried cranberries and 1/4 cup orange juice in a small bowl; set aside.
    2. In a large bowl, toss apple with remaining 1/4 cup orance juice. Mix in carrots, red onion, cilantro, and pumpkin seeds.
    3. Drain cranberries, reserving juice; add cranberries to apple-carrot mixture.
    4. Whisk reserved orange juice and olive oil; pour over slaw and toss well. Season to taste with black pepper.
    5. Serve cold or at room temperature.

    Servings: 8

     

  • Asparagus, Feta & Pumpkin Seed Salad


  • Source: Food.com
    By Jenny Sanders

    Ingredients:
    1 bunch leaf lettuce or 1 bunch boston lettuce
    1 lb fresh asparagus
    1/3; cup green pumpkin seeds (pepitas)
    ½ lb feta cheese
    ¼ cup olive oil
    3 tablespoons balsamic vinegar
    1 teaspoon tamari or 1 teaspoon soy sauce
    ½ teaspoon Worcestershire sauce
    ½ teaspoon pepper
    ½ teaspoon ground cumin
    ¼ teaspoon celery seed

    Prep Time: 20 mins
    Cook Time: 10 mins
    Total Time: 30 mins

    Directions:
    1. Wash, pick over, dry and tear up the lettuce.
    2. Trim the asparagus, and steam it.
    3. As soon as it is cooked, plunge it into cold water to stop it from cooking any further.
    4. When it is cool, drain well and cut it into inch long pieces.
    5. Toast the pumpkin seeds in a dry skillet over medium heat, stirring frequently, until they pop and turn light brown.
    6. Turn them out at once to cool on a plate.
    7. Cut the feta cheese into 1 cm cubes.
    8. Mix the oil, vinegar, tamari or soy sauce, Worcestershire sauce, pepper, cumin and celery seed.
    9. Arrange the lettuce in a salad bowl, with the asparagus, cheese, and pumpkin seeds over it, and drizzle the dressing over the salad immediately before serving.

    Servings: 4

     

  • Pumpkin Seed, Basil and Miso Pesto


  • Source: Food.com
    By Sharon123

    Ingredients:
    2 tablespoons shelled pumpkin seeds
    2 cups basil leaves , tightly packed
    2 cloves garlic
    2 teaspoons fresh lemon juice
    2 teaspoons miso
    1 teaspoon honey
    1 tablespoon extra virgin olive oil
    2 tablespoons water

    Prep Time: 5 mins
    Cook Time: 5 mins
    Total Time: 10 mins

    Directions:
    1. MPreheat oven to 325 F.
    2. Toast pumpkin seeds for 5 minutes.
    3. Place seeds and all remaining ingredients in a food processor andblend until smooth.
    4. Store, covered, in the refrigerator for up to five days.

    Yield: 1.25 cups

     

  • Spiced Pumpkin Seeds



  • Source: allrecipes.com
    By: Carolyn 

    Ingredients:
    1 1/2 tablespoons margarine, melted
    1/2 teaspoon salt
    1/8 teaspoon garlic salt
    2 teaspoons Worcestershire sauce
    2 cups raw whole pumpkin seeds

    Prep Time: 10 mins
    Cook Time: 1 hr
    Total Time: 1 hr 10 mins

    Directions:
    1. Preheat oven to 275 degrees F (135 degrees C).
    2. Combine the margarine, salt, garlic salt, Worcestershire sauce and pumpkin seeds. Mix thoroughly and place in shallow baking dish.
    3. Bake for 1 hour, stirring occasionally.

    Servings: 8