Pumpkin Seed Pesto Roasted Pumpkin Recipe By Tasty Food

PUMPKIN SEED PESTO & ROASTED PUMPKIN RECIPE BY TASTY

Steps:

• Preheat the oven to 375°F (190°C). Line 2 baking sheets with parchment paper.
• Use a sharp knife to carefully cut a circle around the stem of the pumpkin and remove the top. Use an ice cream scoop to scoop out the pumpkin seeds and flesh of the pumpkin and transfer to a bowl. Set aside.
• Cut the pumpkin into large pieces and and transfer to one of the baking sheets. Brush with olive oil and season with salt and pepper to taste. Bake for 1 hour and 15 minutes or until pumpkin is fork tender.
• Separate the pumpkin seeds from the flesh and rinse and dry them.
• Add the pumpkin seeds to the other baking sheet. Drizzle with olive oil and season with salt and pepper to taste.
• Bake for 20 minutes, stirring halfway through, until golden brown and crunchy.
• In a food processor, combine the arugula, basil, roasted pumpkin seeds, garlic, olive oil, lemon juice, water, and salt and process until smooth.
• Serve with your favorite roasted vegetables.
• Enjoy!

PUMPKIN SEED PESTO

Steps:

• Gather the ingredients.
• Combine pumpkin seeds, Parmesan, and garlic in a food processor. Pulse on and off, for about 20 seconds, until seeds are almost ground.
• Add basil, parsley, lemon juice, and olive oil, and pulse on and off for about 40 seconds (you may want to ​scrape down the sides with a spatula in between pulses), until all ingredients are combined. The mixture should be more like a course paste than a liquefied sauce, so be careful not to overprocess.
• Transfer to a bowl or glass storage jar, taste, and adjust seasoning with salt. Be sure to taste, as the pumpkin seeds may have been well salted when they were roasted. Serve immediately or refrigerate for up to two days.

ROASTED PUMPKIN SEEDS

Steps:

• Preheat oven to 300 degrees F.
• While it's OK to leave some strings and pulp on your seeds (it adds flavor) clean off any major chunks.
• Toss pumpkin seeds in a bowl with the melted butter or oil and seasonings of your choice.
• Spread pumpkin seeds in a single layer on baking sheet.
• Bake for about 45 minutes, stirring occasionally, until golden brown.

PUMPKIN SEED PESTO

Steps:

• Heat 2 tablespoons oil in a large heavy skillet over moderate heat until hot but not smoking, then cook pumpkin seeds with salt and pepper to taste, stirring constantly, until seeds are puffed and beginning to pop (some will brown, but do not let all of them), about 4 minutes. Add garlic and cook, stirring, 1 minute. Transfer to a plate and cool completely.
• Pulse seed mixture in a food processor with water, cilantro, scallions, and remaining 4 tablespoons oil until mixture forms a coarse paste (not finely ground). Transfer to a bowl and stir in lemon juice and salt and pepper to taste.

ROASTED PUMPKIN SEEDS

Steps:

• Separate fresh seeds from all the yuck inside your pumpkin and rinse them very well, removing any pieces of pumpkin goo.
• In a bowl,cover with cold water and add the salt,let sit overnight.
• Drain water and let seeds dry for an hour then preheat oven to 350 degrees.
• Place seeds on a cookie sheet in one layer and pour the oil over them, mixing well.
• Roast for 25-30 minutes until golden.
• When cooked, remove from oven and shake some more salt to taste.

PUMPKIN SEED ARUGULA PESTO SAUCE (VEGAN)

Steps:

• Toast the pumpkin seeds by placing them in a skillet on medium heat until they start to brown a bit. (Or by placing in a baking dish in the oven at 475F for 8-10 minutes.).
• Place the toasted seeds in a food processor and grind until fine.
• Add the garlic and salt then pulse again.
• While the food processor is running, add handfuls of arugula and parsley through the top opening of the machine.
• Keep adding as these get blended in until all of the greens are incorporated.
• Pour the oil through the top opening and continue blending.
• You might have to stop occasionally to scrape down the sides of the food processor.
• Add more salt or oil to reach your desired flavor, then scoop the sauce into a jar, it will keep for about a week.

BUTTERNUT SQUASH SOUP WITH CORIANDER AND PUMPKIN SEED PESTO

Steps:

• Preheat the oven to 180°C/fan160°C/350°F/gas 4.
• Remove skin, fibres and seeds of the squash/pumpkin and cut into cubes (mine were approximately 5-6cm). (You may also want to leave the skin on and remove after roasting if this is easier with the particular squash/pumpkin you are using.) Rub the squash pieces with sunflower oil and season well with salt and pepper. Put them into a small roasting tin (skin-side down if skin wasn't removed). Roast for about 40 minutes or until tender.
• Remove squash from oven and remove skin when cool enough to handle if you haven't done so earlier. You may also want to cut squash into smaller chunks if your pieces are rather big. I didn't cut mine any smaller, as I preferred to cut my squash into smallish chunks before roasting.
• Melt the butter in a large pan, add the onion and cook gently for about 10minutes until the onion is very soft but not browned. Add the roasted squash, and any juices from the plate and the stock. Note: I used 1.2 litres of water, but only stock cubes for 1 litre, as you have salted your squash before roasting it, and you will also add parmesan. Cover and simmer for 20 minutes or until squash is ready to be liquidised.
• Meanwhile, make the PESTO:.
• Heat a dry, heavy-based frying pan over a high heat. Add the pumpkin seeds and shake them around until lightly toasted. Cool, reserving 1 tablespoon of seeds to garnish.
• Put the rest of the seeds into a food processor with the chilli, garlic, fresh coriander and oil. Blend to a paste. Transfer to a bowl and stir in the parmesan, seasoning to taste.
• Finish SOUP:.
• Leave the soup to cool slightly, then liquidise in batches until smooth. Note: I always use a high pan and a hand-held liquidiser, so I don't need to remove and return the soup. Return to a clean pan and bring back to a gentle simmer. Stir in 4 tablespoons of the pesto (I stirred in all of it, although it was more than 4 tablespoons, but stir in four and check how you like it)and adjust the seasoning.
• SERVE:.
• Ladle into warmed bowls and add a spoonful of sour cream, and sprinkle with the reserved pumkin seeds and coriander leaves.
• If you haven't used the whole amount of pesto before, serve it at the table, so everybody can stir in more if desired. Another possibility is to top crackers or toasted bread with it and serve together with the soup.