Four Popular Pumpkin Seed Recipes

Honey Roasted Pumpkin Seeds

Enjoy this sweet recipe around the fireplace or to keep you warm during fall gardening. If you’re using seeds from your own pumpkin, there’s no need to shell them first. Once roasted, the whole package is crunchy and flavorful.   

Ingredients:

• 2 cups pumpkin seeds
• 2 tablespoons olive or pumpkin seed oil 
• 2 tablespoons liquid honey 
• Sea salt to taste

Directions:

1. Preheat the oven to 325F. 
2. Mix the ingredients together in a skillet on the stove or in a bowl.
3. Transfer the mixture onto a baking sheet lined with parchment paper, or put the skillet directly into the oven, if it’s oven-safe. 
4. Roast the pumpkin seeds for 20-30 minutes, or until the seeds are crunchy all the way through. Stir occasionally to keep them from burning. 
5. Take them out of the oven and enjoy. 

Maple Coconut Roasted Pumpkin Seeds

Not all tropical foods pair well with Canadian cuisine, but this recipe is one exception. The nutty flavors of maple, coconut, and pumpkin seeds are a match waiting to happen, like long-lost friends finally reunited. Add a pinch of salt, and you’re on your way to a satisfying snack.    

Ingredients:

• 2 cups of pumpkin seeds
• 1 tablespoon of coconut oil 
• 1 tablespoon of maple syrup 
• 1 tablespoon of shredded coconut  
• 1/2 teaspoon of cinnamon  
• Sea salt to taste 

Directions:

1. Preheat the oven to 325F.  
2. Mix ingredients together in a skillet until the oil melts and the seeds are well coated. 
3. If oven-safe, transfer the skillet into the oven. If not, pour the mixture onto a baking sheet lined with parchment paper, and place in the oven.
4. Bake for 20-30 minutes, stirring occasionally, or until the seeds are brown. 
5. Take them out of the oven and enjoy. 

Simple Salt Roasted Pumpkin Seeds

When it comes to garden vegetables, the taste is often so delicious that you don’t need any spices or sweeteners. With only three ingredients in this recipe, you’ll enjoy the pure goodness of the pepitas themselves. The secret in this recipe is to boil the seeds before toasting to get the perfect texture.

Ingredients:

• 1 cup pumpkin seeds
• 1 tablespoon of salt 
• Olive oil, as needed          

Directions:

1. Boil the pumpkin seeds and salt in 2 cups of water for 10 minutes. 
2. Drain the water from the pot and toss the seeds in olive oil. 
3. Roast them on a baking sheet at 400F for 20 minutes, or until they brown, stirring occasionally. 
4. Remove them from the oven and enjoy.  

Rosemary Parmesan Pumpkin Seeds

You have two sweet recipes. Here is one more savory recipe to round out your repertoire. With this, you’ll be on your way to becoming a pepita roasting expert. 

Ingredients:

• 2 cups pumpkin seeds
• 1 tablespoon olive oil 
• 1/2 cup grated Parmesan cheese 
• 2 teaspoons of rosemary 

Directions:

1. Preheat the oven to 300F. 
2. Toss ingredients together in a bowl and transfer them onto a baking sheet lined with parchment paper.  
3. Roast for 25 minutes or until toasted, stirring occasionally. 
4. Remove from the oven, sprinkle with more Parmesan, and enjoy. 

Unless you shell pumpkin seeds, they’re not good to eat raw. That’s where roasting recipes come in handy. These recipes turn a slimy inconvenience into the perfect fall snack. It’s always satisfying to turn a waste product into something useful. But far from being merely useful, seeds are arguably the most nutritious part of the pumpkin!

If you want to talk more about pumpkins, or any gardening topic, pay us a visit at garden centers in Bloomingdale and Carpentersville! 

Platt Hill Nursery is Chicago’s premier garden center and nursery in the Chicagoland area.

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Lemon Garlic Vegetable Kebabs  

Grill up some vegetable skewers alongside your burgers and smokies. This recipe lets you show off your fresh herbs while using veggies that are ready to harvest. 

Ingredients 

• 1/4 cup melted butter 
• Juice of 2 lemons
• 3 minced garlic cloves 
• 1 tbsp minced thyme 
• 1 tbsp minced rosemary 
• 2 tbsp chopped fresh parsley 
• Salt and black pepper to taste 
• Garden vegetables of your choice, like zucchini, summer squash, cherry tomatoes, snap peas, or onions. 

Directions 

1. Slice and arrange your choice of vegetables onto skewers.  
2. Whisk together butter, lemon juice, rosemary, thyme, and garlic in a small bowl. Add salt and pepper to taste. 
3. Brush butter mixture onto vegetables, char on the grill, and roast over medium to high heat until vegetables begin to soften. 
4. Garnish with parsley and serve hot!

Lime, Mint, and Roasted Peanut Slaw  

The combination of veggies in this salad may seem exotic, but the bold flavors make a mouthwatering complement to all-American favorites like burgers and wings. 

Ingredients 

• 1 tbsp fresh lime juice
• 1 1/2 tsp white wine vinegar
• 1 tbsp minced fresh ginger
• 1/4 tsp ground cumin
• 1 pinch cayenne pepper
• 1 1/2 tbsp sugar
• 2 tsp salt 
• 1/4 tsp black pepper
• 1 small green cabbage
• 1 small bunch shredded collard greens, stems discarded
• 9 green onions, scallions, or chives 
• 1 pint cherry tomatoes
• 1 jalapeño or other hot pepper 
• 1/4 cup chopped fresh cilantro
• 1 tbsp chopped fresh mint
• 1/4 cup chopped roasted peanuts

Directions 

1. Whisk the first eight ingredients together in a large bowl. 
2. Mix in remaining ingredients except for the peanuts. 
3. Refrigerate for up to 4 hours and garnish with peanuts before serving. Serves 8.  

Star-Spangled Garden Salad 

Fresh garden vegetables are so tasty that they don’t need any special preparation. Just toss your favorites together and top them with star-shaped beets. Fresh berries make a sweet addition and add extra color to the plate.  

Ingredients 

• Fresh greens: spinach, baby kale, arugula, lettuce, mustard or bok choy 
• Chopped garden tomatoes, radish, carrots, green beans or snap peas 
• Minced garden herbs: dill, chives, basil, parsley or any of your choice  
• 1 large red beet, thinly sliced  
• Toasted almonds, walnuts, poppy seeds or sunflower seeds
• Fresh raspberries, strawberries or serviceberries

Instructions 

1. Toss the vegetables, herbs, and nuts together in a large bowl.
2. Using a star-shaped cookie cutter, cut the beats into stars. If you don’t have a cookie cutter, you can cut out a template from parchment paper to use with a knife. 
3. Keep the beets raw or fry them for a few minutes until soft, depending on your preference. 
4. Arrange the stars on top of your salad, add berries, and serve with drizzled “stripes” of your favorite dressing.   

These dishes can make fabulous sides for your classic baked beans, steaks, and deep-fried pickles, but in our view, garden vegetables are always the main course. As your local garden center in Carpentersville and Bloomingdale, we admit we may be biased. Check out our other favorite recipes or stop by to see what plants we have in store!  

Platt Hill Nursery is Chicago’s premier garden center and nursery near you.

Gino’s Homegrown Recipes

The post Independence Day Recipes from the Garden appeared first on Platt Hill Nursery.

2 lbs. peeled and sliced tomatoes

4 cups bread cubes

3 cups shredded six cheese Italian blend, divided

4 strips of cooked and crumbled bacon

1/2 cup melted butter

1/2 cup chopped celery

1/2 cup diced onion

2 eggs beaten

1/4 cup chopped fresh oregano

1/2 cup chopped fresh basil

1/2 tsp. garlic salt

Directions:

Preheat the oven to 350°. 

In a greased 12x8x2 baking pan place a single layer of peeled and sliced tomatoes.

In a bowl combine bread cubes, 2c of shredded cheese, bacon, butter, celery, onions, garlic salt, oregano, and basil. Mix well. Spoon mixture over tomatoes. Top with layer of tomatoes, sprinkle with remaining cheese and bake for
30 minutes.

Additional Recipes

Independence Day Recipes from the Garden

Platt Hill Nursery is Chicago’s local premier garden center and nursery near you.

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3 Tbs oil

1 finely dice onion

2 cloves of minced garlic

6 peeled and diced tomatoes

1-1/2 lbs. fresh green beans

1/2 tsp. black pepper

1 tbsp. fresh oregano

pinch of salt, to taste

1/4 cup grated Romano cheese

Directions:

Heat oil in a skillet, sauté onions and garlic. Add peeled and diced tomatoes, fresh green beans, salt, pepper and oregano. Simmer 25 minutes. Sprinkle with grated Romano cheese. Serve.

Additional Recipes

Independence Day Recipes from the Garden

Platt Hill Nursery is Chicago’s premier garden center and nursery near you.

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1 lb. peeled plum tomatoes

6 large jalapeño peppers (stems removed, remove seeds for milder salsa)

1 onion (quartered)

3 peeled garlic cloves

1/2 cup cilantro

1 tsp cumin

1Tbsp lemon juice

1 Tbsp white vinegar

salt to taste

Directions:

To a pot add whole tomatoes and whole jalapeño peppers, quartered onion, peeled garlic gloves, cilantro and a dash of salt. Fill pot will enough water to cover the vegetables, bring it to a boil. Cook vegetables until tender. Transfer vegetables to a a blender using a slotted spoon. Blend until smooth. Add cumin, lemon juice, white vinegar and mix well. Add salt to taste.

Cook’s Notes:

For a hotter salsa substitute habanero, ghost or Carolina reaper peppers.

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ADDITIONAL INFORMATION:

Platt Hill Nursery is Chicago’s premier garden center and nursery near you.

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