IN SEASON: PUMPKIN SEEDS AND PEPITAS

IN SEASON

Pumpkin Seeds and Pepitas

BY SUZANNE LEDBETTER

With pumpkin officially in peak season, you can finally put to good use the seeds you scoop out after carving up your children’s jack-olanterns. As it turns out, pepitas and pumpkin seeds are not the same. A pepita is harvested from a very specific type of pumpkin known as Styrian or Oil seed pumpkins. Any other type of pumpkin produces a hulled seed that’s more fibrous, less tender, and paler in color. Both pumpkin seeds and pepitas are effective in adding a crunchy, salty, sweet, or savory, addition to your fall recipes. Check out some of our favorite ways to add texture to your dishes!

DARK CHOCOLATE PEPITAS BARK

INGREDIENTS

8 oz. semi-sweet or dark baking chocolate ½ tsp. sea salt ½ c. pepitas

DIRECTIONS

Line a baking sheet with parchment paper and scatter half of the pepitas onto sheet. Set aside. Using a double boiler, or glass bowl over a simmering pot of water, place chocolate in bowl and cook for approximately five minutes, stirring constantly. Remove from heat and stir in half of pepitas. Pour chocolate mixture over parchment paper, using a spatula to spread into an even layer. Sprinkle chocolate with sea salt and let chill for 2030 minutes. Break bark into pieces and serve, or store in an airtight container.

ROASTED PUMPKIN SEEDS

INGREDIENTS

2 c. pumpkin seeds 2 tbsp. olive oil 2 tbsp. butter, melted 1 tsp. sea salt DIRECTIONS

Scoop out the pumpkin seeds and boil for 15 minutes to remove slime and tenderize. Drain water, pat dry, and place on a baking sheet to dry overnight. Preheat oven to 300 degrees F and prepare a baking sheet with parchment paper. Toss seeds in olive oil, butter, and salt. Bake for ten minutes, remove, stir, and bake for an additional ten minutes. Serve as a crunchy snack or add to the following recipes.

PEPITAS AND COCONUT GRANOLA

INGREDIENTS

4 c. old fashioned rolled oats 1 c. pecans ½ c. pepitas ¼ c. hemp seeds ¼ c. unsweetened coconut flakes ½ tsp. cinnamon ½ c. coconut oil, melted 1 tsp. salt ½ c. maple syrup 1 tsp. vanilla extract

DIRECTIONS

Preheat oven to 350 degrees. In a large bowl, combine oats, nuts, seeds, coconut flakes, and cinnamon. In a small bowl, combine melted coconut oil, salt, maple syrup, and vanilla extract. Pour liquid mixture over top of dry ingredients and stir to coat. Pour combined mixture onto parchment-lined baking sheet and press down with a spatula to create an even layer. Bake for 12 minutes. Remove from oven and stir granola. Press down with the spatula again and bake for an additional ten minutes. Remove from the oven and cool for up to one hour. Break apart and store in an airtight container.

HARVEST SLAW WITH PEPITAS, PEPPERS, & CILANTRO DRESSING

INGREDIENTS

4 c. cabbage, shredded 2 jalapenos, seeds and stem removed, sliced ¼. c. pepitas 1 bunch of cilantro, chopped 1 lime, juiced ¼ tsp. cumin ½ c. Greek yogurt ¼ c. extra virgin olive oil 1 garlic clove 1 tsp. honey ½ tsp. salt DIRECTIONS

Mix yogurt, lime juice, half of cilantro, honey, salt, one jalapeno, and cumin in a small food processor. Blend. While motor is running, slowly add olive oil and blend until smooth. Meanwhile, in a large bowl, combine cabbage, one sliced jalapeno, pepitas, garlic, and remaining cilantro. Add wet ingredients to cabbage mix and toss to combine.