How to cook with pumpkin seeds
October 25, 2016 by Darcie
This fall, millions of pumpkins will be carved for Halloween or seasonal decorations. Most people will dispose of the seeds and strings they scrape out of the inside. That’s a shame, say Nick Kindelsperger and Joseph Hernandez of The Chicago Tribune, as they discuss several uses for often overlooked pumpkin seeds.
If you don’t want to spend the time removing the white hulls, which don’t provide much flavor, you can usually find shelled pumpkin seeds (pepitas) in most supermarkets. They add crunch, and while raw seeds “have a subtle, grassy flavor”, once you toast them, the taste takes on nutty overtones. Pumpkins seeds work in both sweet and savory dishes.
Kindelsperger and Hernandez note that the in Mexican state of Yucatan, pumpkin seeds are an integral part of the local cuisine. One of the most common dishes there is sikil p’aak, a dip made from pumpkins seeds, tomatoes and chilies. The EYB Library contains five online recipes for sikil p’ak, including the one from Saveur Magazine pictured above. Here are a few more pumpkin seed recipes to get you started:
Roasted
squash & pearl barley salad with pumpkin seeds & dried
cranberries from The Ginger & White
Cookbook by
Tonia George and
Emma Scott and
Nicholas Scott
Mexican chocolate-pumpkin seed cake (Pastel de chocolate y
pepitas) from More Mexican
Everyday by Rick Bayless and
Deann Groen Bayless
Ginger
roasted pumpkin & quinoa salad with mint, chilli &
lime from My Darling Lemon Thyme by Emma
Galloway
Amaranth
crackers with cheddar and pepitas from Crackers &
Dips by Ivy Manning
Mexican
chicken and pumpkin with pepita pesto from A Bird
in the Hand by Diana Henry
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