Whether you call them pumpkin seeds, pepitas, or punkin» seeds (if you're my mom), these «little
seeds of squash» should be something you consider adding to your diet.
Using a spoon, scoop out
the seeds of the squash and discard.
The word «pepita» is consistent with this heritage, since it comes from Mexico, where the Spanish phrase «pepita de calabaza» means «little
seed of squash.»
Not exact matches
For packed lunches I normally make big batches
of quinoa and brown rice with apple cider vinegar / lime and salt and then do a big thing
of roasted veg — things like sweet potato and
squash cubes, so I throw a mix
of that into a tupperwear with some raw veg — things like avocado, grated carrot, tomatoes and then some hummus / lentils / chickpeas /
seeds for protein.
Butternut Spaghetti (serves 4 - 6) 1/4 medium butternut
squash 1 apple — peeled, cored and sliced into a matchstick shape two handfuls shredded Swiss chard or other greens
of choice 1/2 cup fresh cranberries Almond Butter Sauce 1/2 cup almond butter 3/4 cup purified water juice and zest
of 1 lemon 1/2 tablespoon chopped fresh ginger 1 tablespoon honey 1/2 teaspoon ground cinnamon 1/2 teaspoon ground coriander 1/4 teaspoon ground cumin 1/4 teaspoon ground nutmeg
seeds of 1 cardamom pod 1/4 teaspoon hot pepper flakes
At the moment your roasted
squash, olive (though without the olives) avocado and rocket salad, (for anyone who wants to try it page 145
of Book 1)(which we have had again tonight) is our favourite, my husband has it with slices
of cooked chicken and I also add toasted sunflower and pumpkin
seeds.
Hi Holly, I found using 2 butternut
squashes wasn't enough when you diced them up because you have to take out all
of the
seeds — so 4 seemed to do the job very well!
Peel and chop the
squash, but reserve the
seeds and add to bowl
of water.
One
of the plus - sides to planting acorn
squash seeds a season early is that you end up with quite a few
squashes just as summer is coming to a close!
I have come to the realization that I can dry the
seeds from my Sunday
squash that I put in a salad and grind them in a coffee grinder like I do flax
seeds and put them in my bean salad that I eat during the week instead
of throwing the
seeds away.
Add the sauteed parsnip and garnish with toasted
squash seeds and a generous drizzle
of Russian - Korean dressing.
Kale, Roasted
Squash, Pomegranate Seeds and Spiced Walnut Salad You can prepare the squash, dressing, and spiced walnuts ahead of time and assemble before se
Squash, Pomegranate
Seeds and Spiced Walnut Salad You can prepare the
squash, dressing, and spiced walnuts ahead of time and assemble before se
squash, dressing, and spiced walnuts ahead
of time and assemble before serving.
1 bunch
of purple kale 1/2 cup Cinnamon and Walnut Oil Dressing 1/2 cup pomegranate
seeds Roasted Butternut
Squash Spiced walnuts, or use plain toasted walnuts
And they can be just as vibrant and colorful as summer — like this salad
of roasted butternut
squash, purple kale, pomegranate
seeds, and spiced walnuts.
The other night after toasting pumpkin
seeds the oven was hot so I cut both a small pumpkin and acorn
squash in half, slathered them with butter, kissed them with a sprinkling
of salt and in they went.
And stuffing the hollow left by the removed
seeds with something yummy means you can have bites
of roasted
squash right along with your filling.
Slice
squash in half, remove
seeds, rub insides with a touch
of salt and / or minced garlic, place face down in a baking pan with about 1/4 cup water and allow to bake about 40 minutes, or until knife easily pokes through skin.
After scooping the
seeds out
of the
squash, cut a small slice off the bottom side
of each half.
Also, I pull most
of the stringy stuff off the
squash seeds (but don't wash them), toss with extra virgin olive oil, salt, and chili powder or paprika or no extra spice and roast the
seeds in the toaster oven until they get crunchy while the
squash cooks.
I took the liberty
of changing a few things around and used what was on hand: Bob's Redmill Almond meal, fortunately the texture is excellent, 1/2 cup roasted & mashed Delicata
Squash, one tablespoon
of Ghee, one tablespoon
of Coconut oil instead
of 1/4 cup, substituted Hemp
Seed for Flax meal and Volia!
One
of our most popular vegetables, you'll want to buy heirloom
squash seeds to grow in your garden this year.
Explore a range
of tastes, shapes, and sizes in our collection, including rare and organic
squash seeds.
Once quinoa and
squash have cooked, assemble power bowls, starting with a layer
of the quinoa and spinach mixture, then add acorn
squash, pumpkin
seeds, goat cheese, avocado and finally drizzle with Creamy Apple Cider Balsamic Vinaigrette.
Cake Over Steak • Quick Pumpkin and Kale Risotto + Arancini Twigg Studios • Sausage Stuffing Baked in a Pumpkin Donuts, Dresses and Dirt • Pumpkin Spice Latte Popsicles Cloudy Kitchen • Pumpkin Cake with Vanilla German Buttercream Vegetarian Ventures • Smoky Pumpkin & Black Sesame Hummus Eat Boutique • Pumpkin Scallion Dumplings A Little Saffron • Pumpkin Stuffed Shells Two Red Bowls • Pumpkin & Maple Caramel Baked French Toast Wallflower Kitchen • Mini Pumpkin & Cinnamon Sugar Donuts Wit & Vinegar • Pumpkin Butterscotch Banana Split Style Sweet CA • Pumpkin Creme Brulee Cake Nommable • Pumpkin Biscuits with Mushroom Thyme Gravy With Food + Love • Cinnamon Raisin Pumpkin
Seed Bread Hortus • Creamy Roasted
Squash Soup + Pumpkin Risotto Sevengrams • Vegan Pumpkin Pie Ice Cream Jojotastic • 1 Pumpkin, 2 Ways: Pumpkin Trail Mix & Dog Treats Grain Changer • Pumpkin Spice Baked Oatmeal Girl Versus Dough • Pumpkin Cranberry Flax Crisps Earthy Feast • Pumpkin Grits + Pumpkin Home Fries + a Fried Egg Harvest and Honey • Truffled Pumpkin Papardelle Alfredo With Frizzled Sage Tasty Seasons • Pumpkin Chocolate Chip Cake Broma Bakery • Pumpkin Butter Pop Tarts Tending the Table • Roasted Pumpkin and Barley Salad The Sugar Hit • Super Soft Pumpkin Cinnamon Rolls Delicious Not Gorgeous • Waffles with Spiced Pumpkin Butter and Brown Sugar Walnut Crumble Taste Love and Nourish • Pumpkin Bread Pudding The Green Life • Pumpkin Spice Chocolate Chunk & Hazelnut Skillet Cookie (Vegan) Foolproof Living • Pumpkin Creme Fraiche Pasta with Sage The Monday Box • Pumpkin Mini Bundt Cakes Design Crush • Pumpkin Bourbon Hot Toddy The Road to Honey • Pumpkin Pie & Chocolate Layer Cake My Name is Yeh • Roasted Pumpkin with Yogurt and Hazelnut Dukkah Give Recipe • Orange Chocolate Pumpkin Bread Heartbeet Kitchen • Magic Vegan Pumpkin Pie Fudge Beard and Bonnet • Marbled Pumpkin Muffins Eat Within Your Means • Vegan Pumpkin Blender Muffins Snixy Kitchen • Pumpkin Tapioca Pudding with Candied Pumpkin
Seeds Ruby Josephine • Moroccan Sweet Pumpkin + Beef Tagine Lab Noon • Pasta Bake with Roasted Pumpkin and Saffron Sauce, Pistachio and Goat Cheese An Edible Mosaic • Pumpkin Spice Chia
Seed Pudding Hey Modest Marce • Mascarpone Pumpkin Pie Inspired By the Seasons • Pumpkin Applesauce Smoothie CaliGirl Cooking • Pumpkin Praline Cinnamon Rolls with Spiked Cream Cheese Glaze Sally's Baking Addiction • Pumpkin Cream Cheese Bundt Cake Well and Full • Spicy Chipotle Pumpkin Hummus Appeasing a Food Geek • Cheese Fondue Stuffed Roasted Pumpkin SweetPhi • Pumpkin Chili Biscuit Bake Warm Vanilla Sugar • Buttermilk Pumpkin Doughnuts Mademoiselle Poirot • Cinnamon - Pumpkin Mousse on Honey Panna Cotta topped with Hazelnut Brittle Heart
of a Baker • Pumpkin Sticky Buns with Vanilla Bean Frosting Flourishing Foodie • Massaman Curry with Pumpkin and Chickpeas Ginger & Toasted Sesame • Pumpkin Jeon Lindsay Jang • Best Ever DIY Pumpkin Spiced Latte Fix Feast Flair • Hokkaido Pumpkin + Sage Mac and Gouda Will Frolic for Food • Pumpkin Kale Patties with Coconut Cilantro Rice A Couple Cooks • Pumpkin Pecan Baked Steel Cut Oats Vermilion Red • Pumpkin Pie Souffle B. Britnell • Vegan Pumpkin Pie Displaced Housewife • Brown Butter Pumpkin Donuts Sweet Gula • Pumpkin Cake with Cream Cheese Frosting La Pêche Fraîche • Pumpkin and Condensed Milk Cakes Kitchen Konfidence • Pumpkin Ricotta Gnocchi with Rosemary Brown Butter Sauce Loves Food, Loves to Eat • Savory Pumpkin Bread Pudding Kale & Caramel • Goat Cheese & Sage - Stuffed Pumpkin Challah Okie Dokie Artichokie • Pumpkin Chorizo Chili with Sweet Potatoes + Pinto Beans Salted Plains • Easy Pumpkin Bread Liliahna • Chicken Legs with Pumpkin and Tortellini TermiNatetor Kitchen • Whole Wheat, Pumpkin & Brown Sugar Brioche Vermilion Roots • Sweet Rice Dumplings with Pumpkin Celebrate Creativity • Pumpkin Mini Cheesecake Tarts Serendipity Bakes • Pumpkin Chocolate Cheesecake So Much Yum • Vegan Maple - Glazed Pumpkin Spice Doughnuts The Brick Kitchen • Pumpkin, Pecan & White Chocolate Ice Cream Sandwiches Lisli • Pumpkin Pie Cake Cookie Dough and Oven Mitt • Pumpkin Pie Dip Fig + Bleu • Pumpkin Granola The Speckled Palate • Pumpkin Caramel Cream Cheese Swirl Blondies Cook Til Delicious • Fall Cliche Cake (Pumpkin Spice Cake / Maple Cream Cheese Frosting / Apple Cider Caramel Sauce) Floating Kitchen • Chicken and Pumpkin Chili The Wood and Spoon • Pumpkin Pecan Cake with Burnt Sugar Frosting Fork Vs Spoon • Pumpkin Streusel Muffins Lemon & Vanilla • Pumpkin and Coconut Caramel Flan Dunk & Crumble • Pumpkin Chocolate Icebox Cake Chicano Eats • Pumpkin Butter Pan de Muerto On the Plate • Pumpkin Pancakes, Salted Caramel & Pecans Rough Measures • Cosy Pumpkin Spice Latte (Caffeine and Dairy Free) Brewing Happiness • Pumpkin Ginger Breakfast Cookies A Butterful Mind • Pumpkin Cheesecake with Vanilla Whipped Cream The Little Loaf • Pumpkin Oatmeal Chocolate Chunk Cookies Fork to Belly • Pumpkin Gnocchi The Little Epicurean • Chocolate Hazelnut Pumpkin Pie Bourbon and Honey • Spicy Roasted Pumpkin with Honey and Feta What to Cook Today • Spicy Pumpkin Noodle Soup Food by Mars • Pumpkin Pie (Grain - Free, Diary - Free) The Bojon Gourmet • Pumpkin Butterscotch Pudding Oh Honey Bakes • Pumpkin Cake with Gingersnap Toffee Long Distance Baking • Layered Pumpkin Cheesecake The Jam Lab • Pumpkin Madeleines Dipped in White Chocolate The Lemon Apron • Pumpkin Gingerbread Loaf with an Olive Oil Glaze Sun Diego Eats • Thai Pumpkin & Sticky Rice Cakes A Cozy Kitchen • Pumpkin Chai Scones with Black Tea Glaze A Cookie Named Desire • Pumpkin Shrubs Eating Clean Recipes • Vegan Pumpkin Chia Pudding Kingfield Kitchen • Vegan Fresh Pumpkin Soup Drink and Cocktail Recipes • Pumpkin Dirty Chai The Pig & Quill • Pumpkin Sage Cannelloni (Dairy - Free) My Lavender Blues • Pumpkin, Banana & Olive Oil Bundt Cake Betty Liu • Pumpkin + Pear Butter Baked Melty Cheese Happy Hearted Kitchen • Cinnamon Roasted Pumpkin with Tahini Yogurt + Hazelnut Dukkah InHappenstance • Pumpkin Scones with Maple Butter Live Eat Learn • Pumpkin Gingerbread Hot Cocoa
Sprinkle with lots
of freshly chopped parsley and pumpkin or
squash seeds.
With the exception
of the
seeds, very little
of this
squash goes to waste.
Today, she has a recipe for Butternut
Squash «Mac»n Cheese» that you can make 100 % autoimmune paleo OR use it as a recipe to test the reintroduction
of the
seed - based spice cumin or the nightshade paprika.
Hehe:) I really like the crunch
of the
seeds and the sweetness
of the
squash in these muffins.
Cut the
squashes lenghtwise and empty all
of their
seeds.
It's a delicious and the perfect ingredient for any detox salad as it adds SO much flavour — but it's not like this salad, with pomegranate
seeds,
squash, kale and ore, lacks any
of that.
Scoop out the
seeds with a spoon, and poke the
squash flesh with the tines
of a fork.
Scoop out the
seeds from the inside
of your
squash halves.
extra virgin olive oil, plus more to drizzle 1 yellow onion, chopped 1 small fennel bulb, cored and sliced 3 cloves garlic, chopped sea salt and pepper, as needed 1 small butternut
squash, peeled,
seeded and cubed (3 cups) 2 sprigs
of rosemary 2 sprigs
of thyme 1/2 cup white wine (or 1/4 cup apple cider vinegar) 1 tsp.
Even though most people identify
squash with vegetables, from a botanical standpoint they're considered fruits because they contain the
seeds of the plant.
For the butternut, I just cut off the top portion
of the
squash, avoiding the
seed pit.
2 butternut
squashes, peeled,
seeded, and diced 2 red onions, diced (Note: I only used one as I'm not a super fan
of red onion).
Remove the
seeds and use a fork to scrape out the spaghetti - like strands
of squash.
Remove the ends
of the
squash and chop down the centre, scrape out the
seeds and place on a baking tray, bake for around 40 minutes until the
squash is tender.
- Make Heidi's miso - curry butternut
squash with tofu + cavolo nero - Make some
of this vegan kale + pumpkin
seed pesto - If you're brave, add kale to your green smoothies instead
of silverbeet (chard) / spinach -... or to your green juice Lotsa love and kale xx Emm
2 large acorn
squash, halved and
seeded 2 tablespoons butter, melted 2 cloves
of garlic, chopped 1/2 teaspoon ground sage, divided 1 pound pork sausage 1/2 cup onion, finely chopped 1 celery stalk, chopped 1 cup mushrooms, chopped 1 apple, cored and chopped 1/2 cup plain bread crumbs 1/4 cup grated Parmesan cheese 1/4 cup pumpkin
seeds handful
of dried cranberries salt and pepper 1 egg, beaten
1 cup and 2 tablespoons brown rice flour 1/4 cup each almond and coconut flour 1/2 cup plus 1 tablespoon quinoa flour 1 teaspoon baking powder 1/2 teaspoon soda 1/4 teaspoon salt 2 teaspoons ground cinnamon 1 teaspoon ground ginger 1/2 teaspoon ground nutmeg freshly ground
seeds of 2 - 3 cardamom pods dash
of both clove and all spice 3 tablespoons coconut oil — melted 1 cup full fat coconut milk 1/2 cup coconut sugar 1 teaspoon vanilla extract 1 1/2 cups finely shredded butternut
squash about 1 cup fresh cranberries
Guests at Just Salad can choose one
of the chef - designed options, such as the Hudson Valley Mix, with baby spinach, butternut
squash, broccoli, apples, goat cheese, beets, pumpkin
seeds and multigrain croutons, drizzled with a suggested low - fat horseradish chive dressing, or they can choose from more than 60 ingredients and almost 30 different dressings.
1 medium butternut
squash (about 2 pounds) 1 tablespoon refined coconut oil 3 cloves
of garlic, coarsely chopped 1 3/4 cups nut milk * 1/2 cup nutritional yeast 1 tablespoon arrowroot powder 1/4 teaspoon smoked paprika 2 tablespoons fresh squeezed lemon juice 1 tablespoon white miso 1 teaspoon salt 1/4 teaspoon pepper 1 pound elbow pasta (I used a GF quinoa variety) 2 cups cooked vegetables (such as steamed spinach, broccoli, or peas) 1/2 cup hulled raw sunflower
seeds (or bread crumbs, or panko crumbs)
In this easy vegetable side dish, dukkah (pronounced dOO - kah), a blend
of pulverized toasted nuts and crushed sesame, coriander and cumin
seeds, seasons spaghetti
squash.
Healthy Recipes: 10 Days
of Healthier Thanksgiving Recipes Sage and Butternut
Squash Soup Serves: 12 Total Time: 1 hr 20 min / Prep Time: 20 min Ingredients 2 2 1/2 pound size seeded butternut squash cut lengthwise 4 tablespoon good olive oil 2 diced medium celery stalks 2 large, thinly cut shallots 1 medium carrot, diced 3 stems fresh thyme 1 fresh or dried bay leaf 1 tablespoon cut - up fresh sage leaves 24 whole sage leaves for embellishing Salt and pepper 1 32 ounce carton chic
Squash Soup Serves: 12 Total Time: 1 hr 20 min / Prep Time: 20 min Ingredients 2 2 1/2 pound size
seeded butternut
squash cut lengthwise 4 tablespoon good olive oil 2 diced medium celery stalks 2 large, thinly cut shallots 1 medium carrot, diced 3 stems fresh thyme 1 fresh or dried bay leaf 1 tablespoon cut - up fresh sage leaves 24 whole sage leaves for embellishing Salt and pepper 1 32 ounce carton chic
squash cut lengthwise 4 tablespoon good olive oil 2 diced medium celery stalks 2 large, thinly cut shallots 1 medium carrot, diced 3 stems fresh thyme 1 fresh or dried bay leaf 1 tablespoon cut - up fresh sage leaves 24 whole sage leaves for embellishing Salt and pepper 1 32 ounce carton chicken...
- While the
squash roasts, cook the ground beef by placing a medium - size non-stick pan over medium - high heat, and drizzling in about 1 tablespoon
of olive oil; once the oil is hot, add in the onion, and saute for about 2 minutes; next, add in the ground beef and break it up with a spoon / spatula into small crumble; once the beef has slightly browned, add in a couple
of pinches
of salt and pepper, the garlic, the cumin, the cayenne and the cinnamon, and stir to combine; allow the beef to finish browning, then turn the heat off, and turn the seasoned beef mixture out into a bowl; next, add to the beef the cooked brown rice, the black beans, the quartered cherry tomatoes, the chopped cilantro, the sunflower
seeds and the orange zest, and combine the ingredients very well; add another pinch
of salt if needed, and set the mixture aside for a moment, keeping warm.
Actually after buying my
seeds I realised both were classed as
squash, but
squash or pumpkin they are used in the same way and any kind
of pumpkin or
squash will work here.
1 1/2 cups water 1 cup Bhutanese or other red rice (or your favorite long - grain rice) 3 to 4 delicata
squash (about 1 pound each) ⅛ cup olive oil, plus extra for brushing 1/4 teaspoon salt, plus more to taste Freshly ground black pepper, to taste 1/2 cup fresh flat - leaf parsley, chopped 1/4 cup unsalted shelled pistachios, chopped (or walnuts, almonds or pecans) 1/3 cup dried cranberries or cherries, chopped 1 teaspoon fennel
seeds 1 teaspoon fresh ginger, peeled and minced Zest
of 1/2 lemon or orange, plus 1 or 2 squeezes
of the juice ⅛ teaspoon ground chili pepper
of choice
Transfer two - thirds
of the
squash to a large mixing bowl along with the spinach, parsley, sunflower
seeds, Parmesan, two - thirds
of the feta, and all
of the mustard.
Soup Ingredients: 1 ButterCUP
squash, chopped into bite - sized pieces 2 Bosc pears, chopped into bite - sized pieces 3 carrots, chopped 1 red onion, chopped 1 tbsp fennel
seeds 1 tbsp Turmeric powder 1 tbsp minced ginger 3 cloves
of garlic, minced 1 sprig
of fresh rosemary, finely chopped 2 tbsp olive oil TIP: Leave the buttercup -LSB-...]