Type what you have

Ingredients

• ✓ pumpkin seed
• borage leaf
• parmesan cheese
• garlic
• salt
• olive oil

Instructions

1. 1 Wash and dry borage leaves. Roast pumpkin seeds in a dry skillet until lightly browned, 2 to 4 minutes. Remove and allow to cool.
2. 2 Combine borage leaves, roasted pumpkin seeds, Parmesan cheese, garlic, and salt in a food processor. With the food processor running, add olive oil, and process until a smooth paste forms. Transfer to a jar and add more olive oil to cover. Store in the refrigerator.

By gartenfee

Ingredients

• ✓ pumpkin seed
• potato
• sweet potato
• butter
• salt
• date
• brown sugar
• cinnamon

Instructions

1. 1 Place potatoes and sweet potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer just until fork-tender, about 15 minutes. Drain.
2. 2 Melt butter in a skillet over medium heat. Sprinkle potatoes and sweet potatoes with salt and cook until beginning to brown, about 3 minutes.
3. 3 Mix in dates, pumpkin seeds, brown sugar, and cinnamon. Cook and stir until dates are warm and pumpkin seeds begin to brown, 1 to 2 minutes. Remove from heat and serve.

By Samantha Aeril Smithson

Ingredients

• ✓ pumpkin seed
• arugula
• olive oil
• lemon juice
• poppy seed
• avocado
• sea salt
• black pepper

Instructions

1. 1 Wash arugula and discard any wilted or damaged leaves. Trim the ends, shake, and either pat or spin dry in a salad spinner to remove excess water. Chop roughly and transfer to a large mixing bowl.
2. 2 Combine olive oil, lemon juice, and poppy seeds in a glass jar and shake until emulsified.
3. 3 Add avocados to your bowl, reserving about 1/2 cup to use as a garnish. Pour the dressing over the salad, season with salt and pepper, and toss gently to combine. Taste and adjust seasonings.
4. 4 Scatter the reserved avocado and pepitas on top and serve immediately.

By Anastasia

Ingredients

• ✓ pumpkin seed
• beet
• golden beet
• mache
• goat cheese
• avocado
• fennel bulb
• basil vinaigrette
• aluminum foil

Instructions

1. 1 Preheat the oven to 400 degrees F. Slice off the beet leaves close to the tip of the beet. Discard the beet greens. Scrub the beets thoroughly, and then loosely wrap each one in foil.
2. 2 Transfer the wrapped beets to baking sheet lined with Reynolds Wrap® Aluminum Foil. Roast for 50-60 minutes. Check the beets every 20 minutes or so. If they are starting to look dry or are scorching on the bottoms, dribble a tablespoon of water over the beets before rewrapping. Beets are done when a fork or skewer slides easily to the middle of the beet.
3. 3 Cool the beets until they can comfortably be handled. Hold one of the beets in a paper towel and use the edges to rub the skin away. The skin should peel away easily; if it doesn't, the beets likely need to cook for a little longer. Slice the peeled beets into wedges.
4. 4 Combine the beet wedges, mache, goat cheese, avocado, and shaved fennel on a large serving platter and drizzle with basil vinaigrette. Sprinkle the pepitas on top and serve immediately.

By Reynolds KitchensR

Ingredients

• ✓ pumpkin seed
• green bell pepper
• jalapeno pepper
• cilantro
• garlic
• olive oil
• lime juice
• salt
• black pepper
• linguini pasta
• cherry tomato
• lime

Instructions

1. 1 Toast the pumpkin seeds in a preheated 350 degree F (175 degree C) oven for 6 to 8 minutes.
2. 2 Raise the oven's temperature to 450 degrees F (230 degrees C).
3. 3 Place the bell and jalapeno peppers on a baking sheet. Roast the peppers for 15 to 20 minutes; until the skin blisters. Let the peppers cool a bit then pull the skin away from the flesh; discard the skin.
4. 4 In a food processor or blender combine 4 tablespoons of the pumpkin seeds, cilantro, garlic and the peppers. Blend until the contents are coarsely chopped. With the machine running, slowly add the oil and the lime juice. Blend in the salt and pepper
5. 5 Bring a large pot of salted water to a boil. Cook the pasta, stirring occasionally until it is just tender. Drain and return the pasta to the pot.
6. 6 Set the pot over medium heat, add the tomatoes and the pesto. Stir well. Add more salt and pepper, if you'd like. Spoon the pasta onto plates. Serve the pasta garnished with the remaining pumpkin seeds and lime wedges.

By jen

Ingredients

• ✓ pumpkin seed
• gnocchi
• olive oil
• pine nut
• butternut squash
• carrot green
• marjoram
• thyme
• basil
• black pepper
• rosemary
• parsley

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until they float to the top, 2 to 4 minutes. Drain.
2. 2 Meanwhile, coat a large pan in olive oil and allow to pool. Place over medium heat and wait for oil to warm. Add pine nuts with additional oil if needed; there should be excess oil. Cook pine nuts until golden brown on one side, 2 to 3 minutes. Add squash and pumpkin seeds, and additional oil if needed; keep in mind that as the squash thaws it will produce liquid.
3. 3 Cook until squash has thawed and warmed, 12 to 15 minutes. Add gnocchi and more oil if needed.
4. 4 Add carrot greens liberally. Add marjoram, thyme, basil, and black pepper. Season sparingly with rosemary and parsley. Cook until heated through. Remove from heat and serve.

By stronglive1

Ingredients

• ✓ pumpkin seed
• butternut squash
• butter
• salt
• pumpkin pie spice
• cayenne pepper
• butter
• onion
• curry powder
• coconut milk
• vegetable stock
• nutmeg

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Place butternut squash in a baking dish, flesh-sides up. Brush 1 tablespoon melted butter over flesh; season with ½ teaspoon salt, ½ teaspoon pumpkin pie spice, and cayenne pepper.
3. 3 Roast in the preheated oven until tender, about 1 hour. Cool for 15 minutes.
4. 4 Place a large stockpot over medium heat; stir in 1 tablespoon butter until melted. Add onion; cook and stir for 2 minutes. Add curry powder; cook and stir for 1 minute. Stir in coconut milk; bring to a boil.
5. 5 Scoop flesh from butternut squash; stir into coconut milk mixture. Stir in 2 ½ cups vegetable stock; season with remaining ½ teaspoon salt, remaining ¼ teaspoon pumpkin pie spice, and ¼ teaspoon nutmeg. Bring to a boil, reduce heat to low, and simmer until soup is heated through.
6. 6 Blend soup using an immersion blender on low speed. Simmer until soup is smooth and thickened, about 20 minutes more. Add more vegetable stock for a thinner consistency; season with salt.
7. 7 Divide soup among bowls; top servings with pumpkin seeds and 1 pinch nutmeg.

By MintMangos

Ingredients

• ✓ pumpkin seed
• pork tenderloin
• salt
• black pepper
• cayenne pepper
• vegetable oil
• mustard
• maple syrup
• cumin
• chicken broth
• rice vinegar
• balsamic vinegar
• butter

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Season pork with salt, freshly ground black pepper, and cayenne.
2. 2 Heat vegetable oil in an oven-proof pan over high heat. Sear pork in the hot oil until well-browned on all sides. Turn off the heat, and transfer to a plate.
3. 3 Mix mustard, maple syrup, and cumin together in a small bowl. Use a spoon to spread mustard mixture all over the surface of the pork, getting as thick a layer as possible.
4. 4 Transfer the pumpkin seeds on top of the mustard mixture in a thick layer, and lightly press down into the surface. Press pumpkin seeds into the sides as well.
5. 5 Transfer pork back into the pan and add 1/2 cup of broth.
6. 6 Roast in the preheated oven until pork is slightly pink in the center, about 20 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Remove pork to a plate and cover loosely with foil.
7. 7 Place the same pan back over medium-high heat and add remaining 1/2 cup of broth, rice vinegar, and balsamic vinegar. Stir with a spoon and bring to a boil.
8. 8 Cook until liquid has reduced by half, about 1 minute. Turn off the heat and stir in butter. Taste for seasoning and serve over sliced pork.

By John Mitzewich

Ingredients

• ✓ pumpkin seed
• cooking spray
• olive oil
• ground turkey breast
• onion
• cumin
• chipotle chile pepper
• radish
• enchilada sauce
• corn tortilla
• cilantro
• green onion
• garlic
• lime zest

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly coat a 9x13-inch baking dish with cooking spray.
2. 2 Heat oil in a large nonstick skillet over medium-high heat. Add ground turkey and onion; cook until turkey is no longer pink and onion is tender, about 5 minutes. Stir in cumin and chipotle. Remove from heat and let cool slightly. Stir in 1 cup Oaxaca cheese.
3. 3 Spread 1/4 cup enchilada sauce in the prepared baking dish. Divide turkey mixture evenly among tortillas. Tightly roll tortillas and nestle, seam sides down, in the baking dish. Top with remaining sauce and remaining 1/2 cup cheese.
4. 4 Bake in the preheated oven until sauce is bubbly and cheese is melted, about 20 minutes.
5. 5 Meanwhile, coarsely chop 1 tablespoon pepitas; mix with cilantro, green onion, garlic, and lime zest in a small bowl. Sprinkle topping over the enchiladas; add with remaining pepitas before serving.

By LKB

Ingredients

• ✓ pumpkin seed
• cauliflower
• red bell pepper
• red onion
• olive oil
• garlic
• fajita seasoning
• cumin
• salt
• pinto bean
• cotija cheese
• cilantro
• green onion
• lime

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Cover a baking sheet with aluminum foil, ensuring the foil goes up the sides of the sheet to catch all the juices.
2. 2 Combine cauliflower, red bell pepper, red onion, olive oil, garlic, fajita seasoning, cumin, and salt in a large bowl; stir until evenly coated. Spread vegetable mixture onto the prepared baking sheet.
3. 3 Roast in the preheated oven for 15 minutes; stir and continue roasting until tender and lightly browned, about 15 minutes more.
4. 4 Top with pinto beans, cotija cheese, cilantro, pepitas, green onions, and lime juice. Spoon into 4 serving bowls.

By Julie Hubert

Ingredients

• ✓ pumpkin seed
• olive oil
• patty pan squash
• onion
• red bell pepper
• carrot
• red curry paste
• paprika
• kosher salt
• vegetable broth
• heavy cream
• lemon juice
• parsley
• olive oil

Instructions

1. 1 Heat oil in a large Dutch oven over medium-high heat. Add squash, onion, bell pepper, and carrot. Cook, stirring often, until onion is translucent, about 5 minutes. Add curry paste, paprika, and 1 1/2 teaspoons salt; cook, stirring often, until vegetables begin to soften, about 5 minutes.
2. 2 Add broth, cover, and bring to a boil. Reduce heat to medium; simmer, stirring occasionally, until vegetables are tender, about 15 minutes. Remove from heat.
3. 3 Blend soup in batches with an immersion blender until smooth, about 1 minute.
4. 4 Beat cream, lemon juice, and remaining 1/4 teaspoon salt with a hand mixer in a medium bowl on high speed until soft peaks form, 45 seconds to 1 minute.
5. 5 Serve in wide, shallow bowls; garnish with lemon cream, pumpkin seeds, and oil.

By Allrecipes Member

Ingredients

• ✓ pumpkin seed
• sunflower seed
• butter
• onion
• celery
• carrot
• cardamom
• thyme
• parsley
• bay leaf
• whole-grain bread
• wheat nugget cereal
• barley nugget cereal
• cranberry
• salt
• black pepper
• egg
• vegetable broth

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Spread the pumpkin and sunflower seeds onto a baking sheet. Toast the seeds in the oven until lightly browned and fragrant, about 5 minutes.
2. 2 Melt the butter in a skillet over medium-high heat. Add the onion, celery, carrot, cardamom, thyme, parsley, and bay leaves to the butter and cook until the vegetables are tender; remove the bay leaves.
3. 3 Toss together the toasted seeds, bread, cereal, cranberries, and vegetable mixture in a large bowl; season with salt and pepper. Add the eggs and mix. Add the vegetable stock gradually until the mixture is moist, but not mushy. Transfer mixture to a lightly greased casserole dish.
4. 4 Bake in preheated oven until browned, about 30 minutes.

By Tiffani Osterhout Panek

Ingredients

• ✓ pumpkin seed
• lamb shoulder blade chop
• salt
• pepper
• vegetable oil
• onion
• salt
• garlic
• pomegranate juice
• balsamic vinegar
• mint leaf
• rosemary
• red pepper flakes
• honey
• pomegranate seed
• mint leaves

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C).
2. 2 Generously season lamb chops with salt and black pepper.
3. 3 Heat vegetable oil in a Dutch oven over high heat. Place lamb chops in Dutch oven and cook until browned on all sides, about 8 minutes. Transfer lamb to a plate and reduce heat to medium.
4. 4 Stir onion and a pinch of salt into the Dutch oven; cook until onions are slightly golden, about 3 minutes. Stir in garlic and cook for 30 seconds.
5. 5 Pour pomegranate juice into the Dutch oven and scrape any browned bits off of the bottom of the pot. Pour in balsamic vinegar, increase heat to high, and bring to a boil.
6. 6 Stir mint leaves, rosemary, and red pepper flakes into pomegranate juice mixture. Continue to boil until liquid is reduced by half, about 10 minutes. Return lamb and any accumulated juices to the Dutch oven, spoon pomegranate mixture over lamb, and cover.
7. 7 Cook in the preheated oven until lamb is fork tender, about 2 hours.
8. 8 Transfer lamb to a plate and set the Dutch oven on the stovetop over high heat. Bring pomegranate mixture to a boil; cook, skimming any fat that accumulates, until liquid is reduced by 1/3, about 5 minutes.
9. 9 Stir in honey and season with salt and black pepper. Return lamb to the Dutch oven; stir to combine. Garnish with pomegranate seeds, sliced mint leaves, and pumpkin seeds.

By John Mitzewich

Ingredients

• ✓ pumpkin seed
• black pepper
• salt
• paprika
• squash seed kernel
• manchego cheese
• arborio rice
• olive oil
• canola oil
• chicken broth
• beef broth
• red chile pepper
• pasilla chile pepper
• garlic
• onion
• tomatillo
• butternut squash

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
2. 2 Slice butternut squash in half; scoop out seeds and pulp in the lower center and discard. Place squash, cut-sides down, on the prepared baking sheet.
3. 3 Bake in the preheated oven until tender, 35 to 45 minutes. Remove from the oven and let cool slightly, about 10 minutes.
4. 4 Scoop squash flesh into a blender. Add tomatillo, onion, and garlic. De-stem and de-seed the dried chiles; add to the blender. Pour in 3/4 cup beef broth. Puree until fully integrated, 2 to 3 minutes. You can add a little more broth if the squash gets too dry, but don't flood it. It should be thickish. Set aside.
5. 5 Pour chicken broth into a 2-quart pot and bring to a boil. Reduce heat to a simmer.
6. 6 Heat canola and olive oil in a large, medium sided pan next to the hot broth over medium-high heat, 3 to 4 minutes. Set a ladle and a stirring spoon out next to the stove.
7. 7 Add a ladleful of simmering chicken broth to the rice; stir constantly with the spoon, allowing it to simmer until broth has mostly evaporated. Continue adding ladlefuls of broth and stirring it in until most of the liquid has evaporated, adding the blended squash mixture after about 10 minutes of cooking. Continue cooking and stirring in broth until rice swells up slowly and is tender, yet firm to the bite, 20 to 30 minutes. Stir in Manchego cheese and 1/2 of the pumpkin seeds.
8. 8 Pour into serving bowls and top with remaining pumpkin seeds and paprika; season with salt and pepper.

By The Jazz Chef

Ingredients

• ✓ pumpkin seed
• pomegranate seed
• feta cheese
• fuyu persimmon
• mixed greens
• black pepper
• salt
• garlic
• brown sugar
• maple syrup
• olive oil
• balsamic vinegar
• maple syrup
• cumin
• paprika
• salt
• olive oil
• black pepper
• salt
• olive oil
• butternut squash

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
2. 2 Toss butternut squash with olive oil, salt, and pepper. Spread out on the prepared baking sheet.
3. 3 Roast in the preheated oven until browned on the edges, stirring halfway through, 20 to 30 minutes. Let cool to room temperature.
4. 4 Meanwhile, prepare pumpkin seeds. Heat oil in a small frying pan over medium heat. Add pumpkin seeds, salt, paprika, and cumin. Cook, stirring often, until fragrant, 2 to 3 minutes. Add maple syrup, stir to coat, and remove from heat.
5. 5 Combine balsamic vinegar, olive oil, maple syrup, brown sugar, garlic, salt, and pepper in a glass jar with a screw-top lid. Tighten lid and shake vigorously to emulsify dressing.
6. 6 Layer mixed greens, persimmons, cooled butternut squash, feta, pomegranate seeds, and pumpkin seeds on a large platter. Drizzle 1 to 2 tablespoons of vinaigrette over salad and serve remainder alongside.

By bgalca

Ingredients

• ✓ pumpkin seed
• asparagus
• sesame oil
• olive oil
• sesame seed

Instructions

1. 1 Place asparagus in microwave-proof dish and add 2 tablespoons water. Cook on high until tender, about 4 minutes.
2. 2 Heat sesame oil and olive oil in a skillet over medium heat. Add asparagus and cook for 1 minute, tossing to coat with the oil. Add pumpkin and sesame seeds and cook for 1 more minute.

By Bren

Ingredients

• ✓ pumpkin seed
• butter
• thyme
• sage
• brown sugar
• butternut squash
• olive oil
• quinoa
• chicken broth

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9x13-inch baking dish.
2. 2 Mix the warm melted butter, thyme, sage, and sugar together in a small bowl.
3. 3 Place cubed butternut squash in prepared baking dish. Drizzle with seasoned butter. Roast uncovered in preheated oven until tender, about 20 minutes.
4. 4 Heat oil in a skillet over medium heat. Toast quinoa in oil until light brown, about 5 minutes. Add Swanson® Chicken Broth to quinoa and bring to a boil. Cover and turn heat to low. Cook for 10 minutes without disturbing. Remove from heat and let sit covered until broth is absorbed, about 3 minutes.
5. 5 Stir the quinoa and pumpkin seeds into the roasted squash.

By Soup Loving Nicole

Ingredients

• ✓ pumpkin seed
• cayenne pepper
• roma tomato
• green onion
• garlic
• olive oil
• goat cheese
• gemelli pasta

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C).
2. 2 Spread pumpkin seeds in a single layer on a cookie sheet. Sprinkle the seeds with cayenne pepper.
3. 3 Roast in the preheated oven until lightly browned, 3 to 5 minutes. Watch them carefully so that they do not burn. Set aside.
4. 4 Place the tomatoes in a single layer on a cookie sheet. Scatter the green onion and garlic over the tomatoes. Drizzle the vegetables with olive oil to coat.
5. 5 Roast in the preheated oven 45 minutes. Remove from oven and cool slightly; remove the skins from the tomatoes.
6. 6 Meanwhile, fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the gemelli, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 10 minutes. Drain well in a colander set in the sink.
7. 7 Stir the goat cheese into the hot pasta until melted. Then, stir in the roasted peeled tomatoes. Place the pumpkin seeds on top of pasta to serve.

By Nicole Devaney

Ingredients

• ✓ pumpkin seed
• olive oil
• onion
• butternut squash
• curry powder
• cumin
• salt
• black pepper
• egg
• chickpea flour
• corn flour
• olive oil
• sour cream

Instructions

1. 1 Heat 1 tablespoon olive oil in a skillet over medium heat. Stir in onion; cook and stir until onion is softened, about 5 minutes. Set aside to cool.
2. 2 Place butternut squash in a large bowl, and season with curry powder, cumin, sea salt, and black pepper. Toss with a fork, then stir in the egg, garbanzo-fava bean flour, and corn flour. Mix in cooled onions.
3. 3 Heat 2 tablespoons olive oil in a skillet over medium heat. Scoop about 1/4 cup of the butternut squash mixture into the pan. Flatten to a patty about 1/4-inch thick. Pan fry until crisp and browned, about 3 minutes per side. Repeat with remaining squash mixture.
4. 4 Top with sour cream and pumpkin seeds before serving.

By John Mitzewich

Ingredients

• ✓ pumpkin seed
• brown sugar
• pumpkin puree
• banana
• vegetable oil
• egg
• all-purpose flour
• baking powder
• baking soda
• salt
• cinnamon
• nutmeg
• clove
• walnut

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 9x5-inch inch loaf pans.
2. 2 Combine brown sugar, pumpkin puree, banana, oil, and eggs in a bowl and beat with an electric mixer until well combined. Mix together flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and walnuts. Slowly mix into pumpkin mixture until well blended. Divide batter evenly between the prepared pans. Sprinkle with pepitas.
3. 3 Bake in the preheated oven until the top of the loaf springs back when lightly pressed, 45 minutes to 1 hour.

By CrystalCooks

Ingredients

• ✓ pumpkin seed
• roma tomato
• green bell pepper
• vegetable oil
• turkey
• apple
• green olive
• ancho chile
• bay leaf
• onion
• salt
• pepper

Instructions

1. 1 Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
2. 2 Place tomatoes and bell pepper, cut-sides down, onto the prepared baking sheet. Cook under the preheated broiler until skins begin to blacken, about 5 minutes. Place charred vegetables into a bowl; cover with plastic wrap to steam until skins loosen.
3. 3 Move oven rack to the center position and turn the oven to 325 degrees F (165 degrees C).
4. 4 Meanwhile, pour vegetable oil into a roasting pan (or skillet large enough to fit the turkey) and heat over medium-high heat. Add turkey; sear on all sides until browned, about 10 minutes. Place breast-side up into the roasting pan; stuff with quartered apples and olives. Set aside.
5. 5 Heat a skillet over medium-high heat. Add pumpkin seeds, ancho chiles, and bay leaves; cook and stir until pumpkin seeds smell toasty, about 5 minutes. Transfer mixture to a blender.
6. 6 Remove and discard tomato and bell pepper skins; add to the blender. Add onion and pumpkin seed mixture; blend until becomes a thick, smooth sauce. Season with salt and black pepper, adding a little olive brine if desired. Brush sauce onto turkey,
7. 7 Bake turkey in the preheated oven until an instant-read thermometer inserted into the thickest part of the thigh reads 180 degrees F (80 degrees C), about 3 hours, basting occasionally.

By JENNF45

Ingredients

• ✓ pumpkin seed
• pinto bean
• vegetable oil
• tomatillo
• arugula
• serrano pepper
• spinach
• boston lettuce
• parsley
• cilantro
• vegetable stock
• white hominy
• salt
• black pepper

Instructions

1. 1 Place pinto beans in a large stock pot with enough water to cover; soak 8 hours to overnight. Drain.
2. 2 Cover beans with about 3 inches water in the same stock pot; cook over medium-low heat until tender, 35 to 40 minutes. Drain.
3. 3 Heat 1/4 cup vegetable oil in a skillet over medium-high heat. Add pumpkin seeds; cook and stir until light brown and popping, about 6 minutes. Cool slightly, about 5 minutes.
4. 4 Transfer pumpkin seeds and oil to a blender or the bowl of a food processor; blend until smooth. Add half each tomatillos, arugula, serranos, spinach, lettuce, parsley, and cilantro to the blender; blend until smooth. Pour into a large bowl. Repeat with remaining half each tomatillos, arugula, serranos, spinach, lettuce, parsley, and cilantro.
5. 5 Heat remaining 1/4 cup oil in a deep pot; carefully add tomatillo sauce. Simmer, stirring with a wooden spoon, until thickened, about 30 minutes.
6. 6 Add pinto beans, vegetable stock, and hominy to the pot; bring to a boil. Reduce heat to low; simmer, uncovered, until flavors are thoroughly blended, about 15 minutes. Season with salt and black pepper.

By Grace Preyapongpisan

Ingredients

• ✓ pumpkin seed
• tomato
• tomatillo
• onion
• garlic
• sesame seed
• baguette
• cilantro
• salt
• black peppercorn
• chicken broth
• olive oil
• chayote
• potato
• corn kernel
• chicken broth

Instructions

1. 1 Heat a large skillet over medium-high heat; place tomatoes, tomatillos, onion, and garlic into the hot skillet and stir until vegetables are lightly charred, about 20 minutes. Remove vegetables from skillet; stir sesame and pumpkin seeds into the hot skillet, stirring until seeds are lightly toasted, 2 to 3 minutes. Remove from heat.
2. 2 Toast baguette slice in a toaster. Place baguette slice, tomatoes, onion, garlic, sesame seeds, cilantro, salt, and black peppercorns into a blender; pulse several times to chop, then blend the mixture until smooth. Pour 3 cups chicken broth into blender and puree again.
3. 3 Strain blended sauce through a sieve and pour into a large saucepan; stir olive oil into sauce. Place over medium-high heat, bring to a boil, and cook for 3 minutes. Stir chayote, potatoes, and corn into sauce; stir in 3 cups chicken broth. Bring back to a boil, reduce heat to low, and simmer until chayote and potatoes are tender, about 20 minutes.

By El_Ixto

Ingredients

• ✓ pumpkin seed
• white corn tortilla
• paprika
• cilantro
• vegan sour cream
• lime
• chili powder
• ground cumin
• black bean
• black pepper
• salt
• black pepper
• paprika
• salt
• cayenne pepper
• olive oil
• sweet potato

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Cut sweet potatoes into 25 to 40 smaller French fry-shaped pieces.
3. 3 Place sweet potato pieces in a bowl. Coat with 2 tablespoons olive oil. Add 1/4 teaspoon cayenne pepper, 1/2 teaspoon salt, 1/4 teaspoon smoked paprika, and 1/4 teaspoon black pepper. Mix until sweet potatoes are evenly coated; transfer to a large baking sheet.
4. 4 Place pumpkin seeds into the same bowl. Add 1/4 tablespoon olive oil; season with salt and pepper. Spread pumpkin seeds onto a small baking sheet.
5. 5 Place sweet potatoes and pumpkin seeds in the preheated oven. Bake pumpkin seeds for 2 minutes; remove and let cool. Bake potatoes, flipping halfway through, about 15 minutes.
6. 6 Meanwhile, heat 1 tablespoon olive oil in a large saucepan over medium heat. Add black beans, cumin, chili powder, 1/2 teaspoon smoked paprika, a small squeeze of lime juice, and salt and pepper to taste. Stir to combine. Cook until heated through, 5 to 7 minutes.
7. 7 Combine vegan sour cream, remaining lime juice, 2 tablespoons cilantro, regular paprika, 1 teaspoon cayenne pepper, and salt to taste. Whisk until sour cream flavor is mostly gone and lime-cilantro taste is dominant but not overpowering.
8. 8 Warm tortillas in pairs in the microwave, 15 to 20 seconds.
9. 9 Place 2 spoonfuls of beans onto each pair of warmed tortillas. Add 4 sweet potato pieces, a spoonful or two of sour cream mixture, some pumpkin seeds, and some cilantro.

By Ryan and Marissa Clements

Ingredients

• ✓ pumpkin seed
• black pepper
• salt
• curry powder
• red wine vinegar
• olive oil
• orange juice
• coconut oil
• curry powder
• tempeh
• red bell pepper
• red onion
• fennel bulb
• black pepper
• salt
• olive oil
• sweet potato
• bulgur
• water

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
2. 2 Bring water and bulgur to a boil in a saucepan; cover saucepan and reduce heat to medium-low. Simmer until water is absorbed and bulgur is soft, about 12 minutes. Keep warm.
3. 3 Place sweet potato in a bowl. Add 1 teaspoon olive oil and season with salt and black pepper; toss to coat. Transfer sweet potato to the prepared baking sheet in one row on one-fourth of baking sheet. Place fennel in the same bowl. Add 1 teaspoon olive oil and season with salt and black pepper; toss to coat. Transfer to the same baking sheet in one row next to sweet potato, keeping each separate.
4. 4 Cook in the preheated oven for 10 minutes. Place red onion in the same bowl. Add 1 teaspoon olive oil and season with salt and black pepper; toss to coat. Transfer to the same baking sheet in one row next to fennel, keeping each separate. Place red bell pepper in the same bowl. Add 1 teaspoon olive oil and season with salt and black pepper; toss to coat. Place on the same baking sheet in one row next to onion, keeping each separate.
5. 5 Cook in the preheated oven until vegetables are cooked to desired doneness, 10 to 15 minutes.
6. 6 Place tempeh in a bowl. Season with 1/2 teaspoon curry powder; toss to coat.
7. 7 Heat coconut oil in a skillet over medium-high heat; sauté tempeh, turning occasionally, until all sides are evenly browned, about 10 minutes.
8. 8 Whisk orange juice, 2 tablespoons olive oil, red wine vinegar, 1/2 teaspoon curry powder, 1/4 teaspoon salt, and 1/4 teaspoon black pepper in a small bowl until smooth.
9. 9 Divide bulgur between two bowls; divide sweet potato, fennel, red onion, and bell pepper between bowls and place around bulgur. Top with 1 tablespoon pumpkin seeds; drizzle vinaigrette over each bowl.

By France Cevallos

Ingredients

• ✓ pumpkin seed
• vegetable oil cooking spray
• seafood seasoning

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C).
2. 2 Rinse pumpkin seeds in a colander. Spread onto paper towels; pat dry.
3. 3 Coat a large baking sheet with cooking spray; spread pumpkin seeds in a single layer. Coat seeds with cooking spray; sprinkle with seafood seasoning.
4. 4 Bake in the preheated oven until dry and toasted, stirring occasionally, about 30 minutes. Cool.

By jolly_holly

Ingredients

• ✓ pumpkin seed
• vegetable oil
• ranch dressing mix

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Toss pumpkin seeds, oil, and ranch dressing mix together in a bowl until evenly coated; spread onto a baking sheet.
3. 3 Bake in the preheated oven until seeds are lightly browned, about 10 minutes.

By Jenrocks2

Ingredients

• ✓ pumpkin seed
• white vinegar
• salt

Instructions

1. 1 Pour vinegar over pumpkin seeds in a large bowl; let soak for at least 1 hour. Drain; stir in salt.
2. 2 Preheat an air fryer to 300 degrees F (150 degrees C). Place seeds in the basket; cook for 30 minutes, shaking the basket every 10 minutes.
3. 3 Transfer seeds to a paper-towel-lined plate; let sit 5 minutes.

By Soup Loving Nicole

Ingredients

• ✓ pumpkin seed
• vegetable oil
• salt

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Spread pumpkin seeds on a baking sheet; drizzle with oil, season with salt, and toss to evenly coat.
3. 3 Bake in the preheated oven, stirring occasionally, until lightly toasted, about 45 minutes.

By ONEMINA

Ingredients

• ✓ pumpkin seed
• butter
• salt

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C).
2. 2 Toss seeds in a large bowl with the butter and salt. Spread in a single layer on a baking sheet; bake until golden, stirring occasionally, about 45 minutes.

By Rosemary