4 Best Ways to Use Pumpkin Seeds - Gluten Free!

October 7, 2011

Halloween is just around the corner, and I know I'm not alone in my search for the Perfect Pumpkin. I have grand designs for my doorstep each year, centering around a glorious pumpkin to carve, decorate, enjoy. I know this might sound strange, but my favorite part of pumpkin carving is setting my finished jack-o-lantern by the front door and turning my attention to those delicious nuggets of awesome: pumpkin seeds. Also known as pepitas (the Spanish culinary term), pumpkin seeds are a necessary byproduct of pumpkin carving and my heart aches when I hear friends and family talk about composting them post-pumpkin carving. Simply toasted with salt and paprika for 15-20 minutes yields a batch of crispy-crunchy spicy seeds to devour snack on, garnish salads, make into candy, etc. Here are my 4 favorite recipes, all gluten free,  collected over the years in one form or another, and my favorite October ritual. Happy carving!

Pumpkin Flan with Pepita Brittle
Sweet creamy flan with a smoky-sweet pumpkin seed brittle make this Mexican inspired dessert a must try.

Pumpkin Cardamom Bread with Cinnamon Pepitas
Silky pumpkin and aromatic cardamom make for a little slice of heaven! Add a topping of crunchy cinnamon roasted pumpkin seeds and you won't be able to resist another slice.

Roasted Butternut Squash Salad with Feta and Pumpkin Seeds
Roasty sweet chunks of butternut squash, salty feta cheese, crunchy-nutty pumpkin seeds and roasted corn combine in this fabulously fit fall salad.

Spiced Roasted Pumpkin Seeds
Sweet, spicy, earthy and nutty - this simple recipe has it all! Combining all of the characteristics of my favorite autumn comfort foods, there's no reason not to make this healthy snack right now.

 

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