
Pumpkin seed
Used in 6 recipes on RecipeWiki.
Pumpkin seeds, as used in cooking, are usually the hulled green kernels sometimes called pepitas, with a mild, grassy, nutty flavour and a soft crunch. Toasting transforms them: in a dry pan over medium heat they swell, start to pop and turn deeper and more savoury in two or three minutes. Toasted, they scatter over Roast Squash and Sage Soup and the Warm Farro and Roast Squash Bowl, and bake into Toasted Honey Granola; in Mole Poblano they are ground into the sauce and help to thicken it. Shake the pan constantly, as they scorch quickly once popping starts. Their oil turns rancid with time, so store them airtight.
Most often cooked with
Recipes with pumpkin seed

Herbed Farro Salad
Farro boiled loose in salted water like pasta, dressed while it is still hot, then packed with three soft herbs.

Mole Poblano
A long, dark sauce of toasted chillies, nuts, seeds, spices and a little chocolate, poured over turkey or chicken.

Roast Squash and Sage Soup
Squash roasted until the cut faces caramelise, then blended with stock and sage, which gives a depth that simmering raw cubes never reaches.

Roast Squash with Sage and Chilli
Squash roasted in thick crescents with the skin left on, finished with sage crisped in oil and sliced red chilli.

Toasted Honey Granola
An oat and almond granola bound with honey and baked in a slab, so it breaks into proper clusters rather than loose dust.

Warm Farro and Roast Squash Bowl
Farro boiled like pasta and dressed while it is still hot, under roast squash, crisped kale and feta, so it eats as a meal.