What Should You Be Cooking With?

Today we’ve regaled the health and skincare benefits of pumpkin seeds and pumpkin seed oil, now it’s time to work it into your diet as seamlessly as possible. Believe it or not, simply going pumpkin picking (though a completely acceptable past time at this juncture) will not get you the benefits that actually consuming what you’re picking will.

That’s right, that orange circular orb you’ve been selecting since birth is edible and – in fact – comes in other forms besides pies and funny faces. Here are ways to work the seeds and oil from this fruit (yes, fruit) into your diet…

Roasted Brussels Sprouts and Quinoa Salad with Pumpkin Seed Oil Vinaigrette 

roasted-brussel-sprout-quinoa-salad

Ingredients:

1 pound Brussel Sprouts, cleaned, trimmed and quartered

1 tablespoon Extra Virgin Olive Oil

1 teaspoon Kosher Salt

1/2 teaspoon ground Black Pepper

1 1/2 cups Cooked Quinoa

1 large Carrot, peeled into strips

1/2 Granny Smith Apple, cut into small cubes

1/4 cup Craisins

Pumpkin Seed Oil Vinaigrette

3 tablespoons Pumpkin Seed Oil

1 tablespoon Extra Virgin Olive Oil

1 tablespoons fresh Lemon Juice

2 tablespoons Apple Cider Vinegar

1 teaspoon Honey

1 teaspoon Salt

1/4 teaspoon Black Pepper

Directions: 

Preheat oven to 400 degrees Fahrenheit.

Toss quartered Brussel sprouts with extra virgin olive oil, salt, and pepper. Place on a foil-lined baking sheet and roast for 30-35 minutes. The Brussel sprouts should be tender and slightly browned. Let cool slight.

Make the vinaigrette in a small bowl. Whisk together the lemon juice, apple cider vinegar, honey, salt, and pepper. While whisking pour in the two oils. Set aside

In a large bowl, combine quinoa, Brussel sprouts, carrots, apples, and craisins. Drizzle the dressing over the mixture. Toss well to combine. Best served room temperature.

Roasted Pumpkin and Mixed Greens Salad

TNP_PumpkinSalad_2

Ingredients:

1 package of your favorite mixed greens

1/2 small pumpkin, peeled and cut into bite size pieces

2 cloves garlic, crushed

2 sprigs, fresh thyme

1/4 cup pumpkin seeds, toasted and salted

1/4 cup dried cranberries

1/2 cup extra virgin olive oil

1/4 cup apple cider vinegar

2 tsp Dijon Mustard

1 shallot, finely minced

Salt, to taste

Pepper, to taste

Directions:

Preheat oven to 400 degrees F.

Toss pumpkin with olive oil, thyme, garlic, salt, and pepper. Roast in oven for 35 minutes until fork tender. Remove thyme and garlic. Set pumpkin aside to cool.

In a small bowl whisk apple cider vinegar, dijon mustard, shallot, and salt and pepper. While whisking, slowly add extra virgin olive in a steady stream to form the vinaigrette.

When ready to serve, toss mixed greens and pumpkin with vinaigrette separately. Place greens on a platter. Layer pumpkin, cranberries, and pumpkin seeds on top.

Blueberry Smoothie Bowl with Toasted Pumpkin Seeds, Coconut, and Strawberries

blueberry-smoothie-bowl-recipe

Ingredients:

Base

1 Banana Frozen

1 tablespoon Almond Butter

1 cup Spinach

3/4 cup Blueberries

1/2 cup Yogurt

Top with:

Pumpkin Seeds, lightly toasted

Coconut

Flax Seeds

Sliced Strawberries

Directions:

Blend together base ingredients for 1 minute. Pour into a bowl. Top with coconut flakes, pumpkin seeds, flax seeds, and sliced strawberries.

Chocolate Roasted Pumpkin Seeds

cacao-covered-pumpkin-seeds-recipe

Ingredients:

2 cups Pumpkin Seeds

2 tablespoons Coconut Oil, melted

2 tablespoons Maple Syrup

1 tablespoons Raw Cacao Powder

1 teaspoon Espresso Powder

1 teaspoon Vanilla Extract

1/2 teaspoon Sea Salt

Directions:

Preheat oven to 350 degrees Fahrenheit.

Spread out the pumpkin seeds on a parchment lined baking sheet, and toast them in the oven for 3-4 minutes.

In a small mixing bowl, combine the coconut oil, maple syrup, cacao powder, espresso powder, vanilla extract, and sea salt. Add the toasted pumpkin seeds to the bowl, stir to coat them in the chocolate mixture.

Spread the pumpkin seeds out on a parchment lined baking sheet, and bake for 12-13 minutes. Let cool before serving. Store in an air-tight container.

Fall Kale Salad with Roasted Squash, Hemp Hearts, Crispy Capers and Pumpkin Seed Oil Dressing

kale-squash-pumpkin-seed-salad

Ingredients:

1 bunch of Lacinato Kale, washed and torn into bite size pieces, ribs removed

1 Delicata Squash

1 tablespoon Extra Virgin Olive Oil

1 teaspoon Kosher Salt

1/2 teaspoon Black Pepper

1/4 cup Capers, drained

2 tablespoons Hemp Hearts

1/4 cup Parmesan Cheese, shaved

Pumpkin Seed Oil Dressing

2 tablespoons Cold-pressed Pumpkin Seed Oil

1 tablespoons Extra Virgin Olive Oil

2 1/2 tablespoons Aged Balsamic Vinegar

1 teaspoon Kosher Salt

Directions: 

Preheat oven to 400 degrees Fahrenheit.

Cut off the ends of the delicata squash and then cut in half, lengthwise. Scoop out the seeds and discard. Cut each half of the squash into 1/2″ slices. Toss with olive oil and place on a foil-lined baking sheet. Season with salt and pepper. Roast the squash for 30-35 minutes until fork tender and lightly browned.

Spread out the drained capers on a small baking sheet lined with parchment paper. Bake in the oven for 15-18 minutes, shaking occasionally. Capers should turn crispy but not burnt.

While the squash and capers are roasting, whisk together the pumpkin seed oil, extra virgin olive oil, balsamic vinegar, and kosher salt. Place the torn kale in the bowl with the dressing and massage well to coat  and soften the kale. Just before serving toss in the parmesan cheese and hemp hearts. Top each salad with delicata squash and crispy capers.

Photographed by Alli Shepherd.