Buttery pumpkin seeds can be used in many interesting ways. Pumpkin seeds are covered by a fibrous shell and it’s the green, meatier inside that’s used in most recipes.
Pumpkin seeds provide the same texture and richness as nuts so they can be very useful to substitute for nuts in dishes for those allergic to nuts.
To get started, rinse the seeds, separate from the pulp and pat them dry with a paper towel. Toss with salt, pepper and some olive oil. Spread seeds in a single layer on a lined baking sheet. Bake them at 340 degrees for about 10 minutes and then allow them to cool. At this point, you’ll be able to separate the shells from the inside and use the insides in various dishes.
Keep them with a mix of sunflower and black sesame seeds to sprinkle on top of avocado toast or scrambled eggs.
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Give hummus a unique taste by swapping some of the chickpeas for pumpkin seeds or switch out expensive pine nuts for pumpkin seeds in a pesto recipe with cilantro, parsley, garlic, and parmesan.
Throw them into a food processor and create a rich, luxurious spread to use in a sandwich.
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