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Seasonal food blog of Chef Deborah at Cuvée at The Greenporter Hotel

Nut-Free, Nutty Pumpkin Seed Oil

November 15th, 2014 · No Comments · Breakfast, Brunch, City Cooking, Cooking Classes, Cuvee at The Greenporter Hotel, Dietary Restrictions, Dinner, Fall Recipes, Greenport, Long Island Wine, Lunch, New York City, North Fork, Spring Recipes, Summer Recipes, Tips, Vegan, Vegetarian, Winter Recipes

Pumpkins are so versatile and the perfect fruit for a sustainable kitchen, where even the seeds won’t go to waste.  The meat can be used to make a puree that can then be used as a pie filling or base to delicious donuts, the seeds can be roasted for a perfect snack, and using the seeds, you can make pumpkin oil.

Aceite-de-calabaza

 

Remove all the pulp from your pumpkin and rinse the seeds quickly (careful to not saturate with water or the seeds will not be crunchy). Discard the pulp or use for compost.

pumpkin pulp

Dry the seeds and spread out on a cookie sheet.  Drizzle with 1/4 cup of extra virgin olive oil and roast for 10 to 12 minutes at 375 degrees to golden brown.

pumpkin seeds (1)

Remove the pan from oven and salt the seeds immediately.  Scoop from the pan once cooled and place in Tupperware container. Pour remaining oil into an oil bottle to use for baking or for salads.  It has a rich golden color with a nutty flavor without the nuts.

To make a snack out of the seeds, toast in a pan with some smoky Spanish paprika and serve atop some sautéed kale or a winter salad.

pumpkin seeds (2)

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