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And while roasted pumpkin seeds is great, there are so many other creative ways to use them. Pumpkin seeds add a satisfying crunch to fall salads and cozy meals such as pumpkin soup, pumpkin chili ...
Make pumpkin seed butter: For a nut-free alternative to peanut butter, turn roasted pepitas into butter. Add them to a food processor with oil and salt, then blend until smooth and creamy.
Cut the top off the pumpkin, remove the seeds and spread them on a plate or napkin. Wash the stringy fiber off the seeds in the sink. Make sure the seeds are clean, then, dry them off.
Scoop the seeds. Remove the top of the pumpkin and use a large spoon or ice cream scoop to scrape out the seeds. There will be a lot of pulp attached to the seeds, but don’t worry about that yet.
Pumpkin seeds Dump the seeds and guts into a bowl, then fill the bowl with water. The pumpkin seeds will float, while most of the pulp sits underneath, making it easier to remove the large chunks.
Pumpkin seed oil is a thick oil pressed from roasted seeds that appears red or green in color. [43] [44] When used for cooking or as a salad dressing, pumpkin seed oil is generally mixed with other oils because of its robust flavor. [45] Pumpkin seed oil contains fatty acids such as oleic acid and alpha-linolenic acid. [46]
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