Recipes — Roasted Pumpkin Seed Oil_

Maple Squash Puree

Maple Squash Puree

Ingredients: 5 lb. butternut squash, peeled, seeded and cut into 1 inch pieces1/3 c. brown sugar2 c. water1 3/4 tsp salt2 Tbsp. Maple Balsamic Vinegar3 Tbsp. unsalted butter, in pieces1/2 tsp. black pepperRoasted Pumpkin Seed Oil Instructions: Simmer squash in water with 1 teaspoon salt in a 5-quart pot (water will not cover squash), covered, until squash is very tender, about 15 minutes. Reserve 1/2 cup cooking liquid, then drain squash in a colander. Puree squash, syrup, oil, and butter in batches in a food processor until smooth, adding reserved cooking liquid if puree is too thick. Transfer to a...

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Chunky Avacado Tomato Salad

Ingredients:2 large avocados, pitted and cubed2 medium heirloom tomatoes, chopped and cubed2 Tbsp. pumpkin seeds1 lime, squeezed1 Tbsp. Roasted Pumpkin Seed Oil or Mild Extra Virgin Olive Oil1/2 c. greens, chopped (fresh cilantro or kale)1 tsp. Pink Grapefruit White BalsamicHimalayan salt, to taste Instructions: Carefully use a knife to cut avocado in half lengthwise. Remove pit. With peel still attached, cut into cubes, then remove peel from each cube (should come off easily if avocado is ripe). Set in medium sized bowl. Chop other vegetables and add to avocado bowl. Fold in all ingredients, be careful not to mush avocado....

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Cauliflower Kale Salad with Pumpkin-Poppy Seed Dressing

Ingredients:Salad Base:1 c. cauliflower, finely chopped1/2 c. kale, finely chopped1 c. arugala1/4 c. raw pumpkin seedsDressing:1 Tbsp. sesame tahnini 1 Tbsp. Dark Toasted Sesame Oil1 Tbsp. Pumpkin Seed Oil, to taste 3 Tbsp. Sicilian Lemon White Balsamic1 Tbsp. black poppy seeds1 Medjool date, pitted2 Tbsp. filtered water Instructions: Chop salad base, mix together, and set aside. Put all dressing ingredients except pumpkin seed oil in a food processor of high speed blender. Mix Pumpkin Seed Oil into salad base until completely covered. Add in rest of dressing, mix over lightly until ingredients are distributed evenly in the dish.

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Farro Salad with Roasted Squash, Spinach, and Goat Cheese

Ingredients:1 1/2 c. farro or barley4 c. water or vegetable, chicken, or beef broth2 large delicata squash, seeded and cut into 1/2 inch pieces (skin is edible)2 tsp. chopped parsley2 tsp. chopped basil2 tsp. chopped dill1 - 4 oz. bag baby spinach or arugala1/2 c. dried cranberries, cherries, or raisins1/2 c. roasted pumpkin or squash seeds4 oz. goat cheeseRoasted Pumpkin Seed Oilsea salt and black pepper, to tasteTraditional Balsamic Vinegar or Cranberry Pear White Balsamic Vinegar (or your choice of Balsamic) Instructions: Preheat oven to 375F. Rinse the farro in water and drain. Add it to the water or stock...

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Pumpkin Sweet Potato Soup with Flatbread

Ingredients:Soup:1 large sweet potato2 Tbsp. Roasted Pumpkin Seed Oil2 cloves garlic, pressed1 medium white onion, diced1 orange bell pepper, chopped3 c. fresh pumpkin puree2 c. chicken brothGreek yogurt or sour creamsalt and pepper, to tasteFlatbread:2 Tbsp. Herbes de Provence Oil1 1/3 c. plain Greek yogurt1-2 c. flour (divided)1 tsp. baking powder1/2 tsp. saltExtra Virgin Olive Oil, for frying Instructions: Soup: Preheat oven to 400⁰F. Wash sweet potato and cut in half lengthwise, place on baking sheet lined with parchment paper and bake for 40 minutes to an hour until tender. While potato is cooking, heat 2 tablespoons of oil in...

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Poached Pear and Stilton Bruschetta

Ingredients:1 baguette or Ficelle bread, whole wheat or white, slice in 1/4 to 1/2 inch rounds1/3 c. Roasted Pumpkin Seed Oil2 Bosc pears1 1/2 c. crisp white wine (such as Riesling or Pinot Gris)1/2 tsp. anise or fennel seeds6 oz. Stilton cheese1/2 c. toasted pumpkin seeds Instructions: Preheat oven to 375F. Place slices of bread on a cookie sheet. Brush with Roasted Pumpkin Seed Oil. Bake until golden brown, about 7 minutes. Put wine and fennel/anise seeds in a small saucepan and bring to a simmer. Peel and core pears. Place pears, core side up in wine. Cover and simmer...

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Goat Cheese Crostini with Roasted Pumpkin Seed Oil

Goat Cheese Crostini with Roasted Pumpkin Seed Oil

Ingredients:1 baguette, sliced into rounds2 Tbsp. Roasted Pumpkin Seed Oil4 oz. goat cheese (Chevre)1/4 c. roasted pumpkin seeds Instructions: Preheat oven to 375F. Brush bread slices with Pumpkin Seed Oil and place on baking pan. Bake in oven for 6 minutes or until lightly toasted. Remove from oven and allow to cool. In small mixing bowl stir goat cheese with spoon to make spreadable. Immediately before serving, spread bread slices with generous amount of goat cheese. Sprinkle with toasted pumpkin seeds and drizzle with additional oil. *Served at Customer Appreciation Days

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Devilled Eggs with Pumpkin Seed and Semi-dried Tomatoes

Ingredients:6 free-range eggs1 Tbsp. sun-dried tomatoes, chopped1 tsp. Roasted Pumpkin Seed Oil (or extra virgin olive oil)pinch of sea saltpinch of pepper2 egg yolks1/2 tsp. mayoPepitas (Pumpkin Seeds) and sun-dried tomatoes to garnish Instructions: Place eggs in a saucepan with cold water and bring to boil. Cook for 7 minutes, then rinse under cold water and leave in some cold water for a couple of minutes to cool. Peel carefully, then cut across in the middle and gently remove the yolks to a bowl. Combine and mash together diced semi-dried tomatoes, pumpkin seed oil, two egg yolks, sea salt, pepper...

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Blueberry Oatmeal Pie

Ingredients:1 c. apple sauce1 1/2 c. old fashioned oats3 Tbsps maple syrup2 Tbsp. brown sugar2 tsp. nutmeg1 tsp. Vanilla White Balsamic1 c. milk2 Tbsp. Cinnamon Pear Balsamic2 eggs1 ripe banana, smashed (or grated apple or pear would be wonderful too)1 1/2 Tbsp. Roasted Pumpkin Seed Oil1/2 c. blueberries1/4 tsp. salt1/4 tsp. baking powder1/3 c. pecans1 Tbsp. brown sugar Instructions:Preheat the oven to 375F. Mix all the other ingredients (except for the topping) in a mixing bowl until everything is well mixed. Spray a large pie plate with cooking spray and pour the blueberry oatmeal mixture into it, spreading it evenly...

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