pepita

This press-in crust is easier to make and handle than a buttery dough that you have to roll out.

Caramelized-Honey Nut and Seed Tart

all-purpose flour

sugar

salt

(1 stick) chilled unsalted butter, cut into pieces

honey

heavy cream

unsalted butter

corn syrup

vanilla extract

nuts

unsalted, roasted seeds (such

Bon Appétit

Pulse flour, powdered sugar, and salt in a food processor to combine. Add butter and pulse to work in just until mixture is the texture of coarse meal with a few pea-size pieces of butter remaining.

Beat egg yolks with 1 Tbsp. water in a small bowl just to combine. With the motor running, gradually pour into food processor. Process until dough starts to come together in large pieces.

Using lightly floured fingers, press dough about 1" up sides and then evenly into bottom of springform pan, making sides slightly thicker than bottom. Use a floured flat, straight-sided measuring cup or glass to compact and smooth dough; freeze until solid, 15–20 minutes.

Preheat oven to 350˚. Prick bottom of dough in a few places with a fork and bake until golden all over, 20–25 minutes. Transfer pan to a wire rack. (Leave oven on if you’re not making the crust ahead and are making the filling next.)

Do Ahead: Crust can be baked 1 day ahead. Let cool; store tightly wrapped at room temperature.

Bring honey and 1 Tbsp. water to a simmer in a small saucepan over low heat, swirling pan often, until mixture is darkened in color and nutty smelling, about 2 minutes. Add granulated sugar, heavy cream, butter, corn syrup, salt, and vanilla and carefully stir until mixture is smooth. Increase heat to medium; bring to a boil. Cook, swirling pan, until caramel is slightly darkened in color and thick enough to coat a spoon, 5–8 minutes. Remove from heat, add nuts and seeds to caramel, and stir to coat.

Scrape filling into warm or room-temperature crust, pushing to the edges to evenly fill. Bake until filling is deep golden brown and caramel is bubbling, 25–30 minutes. Let cool.

Do Ahead: Tart can be made 1 day ahead. Store tightly wrapped at room temperature.

For this butternut squash soup recipe, you need to toss the squash occasionally while it’s roasting.

Curried Butternut Squash Soup

coconut flakes

pumpkin seeds (pepitas)

butternut squash

onion,

chile,

garlic cloves

¼ cup plus 1 tablespoon virgin coconut oil, melted

vadouvan or curry powder

Kosher salt, freshly ground pepper

cilantro, chopped

orange zest

coconut milk

For this butternut squash soup recipe, you need to toss the squash occasionally while it’s roasting so it doesn’t burn or stick, and to encourage as much caramelization as possible.

Preheat oven to 350°. Toast coconut flakes on a rimmed baking sheet, tossing occasionally, until golden brown, 3–5 minutes; transfer to a small bowl. Toast pumpkin seeds on baking sheet, tossing occasionally, until golden brown, 4–6 minutes. Let cool slightly, coarsely chop, and add to bowl with coconut flakes; set aside.

Increase oven temperature to 450°. Toss squash, onion, chile, garlic, coconut oil, and vadouvan in a large bowl until squash is coated (it’s okay if the oil solidifies after tossing); season with salt and pepper. Arrange in a single layer on baking sheet and roast, tossing occasionally, until squash and onion are browned and tender, 40–50 minutes.

Meanwhile, add cilantro and orange zest to reserved coconut flakes and pumpkin seeds and stir to combine. Season with salt and pepper and cover.

Peel garlic, then purée garlic, squash, onion, chile, coconut milk, and 2 cups hot water in a blender until smooth, adding more water if needed. Season with salt and pepper. Serve soup topped with cilantro mixture.

Fluffy, textured cauliflower rice with warm spices and crunchy roasted pumpkin seeds. 

All-Dressed-Up Cauliflower Rice

cauliflower

Tbsp. olive oil

red bell pepper, finely chopped

shallot, finely chopped

garlic cloves, finely grated

curry powder

turmeric

coriander

lime zest

lime juice

coconut sugar sugar

Kosher salt

golden raisins

cilantro

¼ cup unsalted, roasted pumpkin seeds (pepitas)

mint,

Plain whole-milk Greek yogurt and lime wedges (for serving; optional)

A vegan weeknight dinner of fluffy, textured cauliflower with warm spices from chef Sophia Roe, the host of Counter Space on Vice. For distinct bits of cauliflower that won’t turn into mush once they’re cooked, don’t overcrowd the bowl of your food processor. Doctor up your cauliflower rice with toasted pine nuts or almonds, dates or dried currants, lots of fresh herbs, unsweetened coconut flakes, or chopped fresh chile.

Working in 2 batches, pulse cauliflower in a food processor until pieces are about the size of rice (you don’t want to overprocess; err on the large side). Transfer cauliflower to a medium bowl lined with a kitchen towel to absorb any extra moisture.

Heat oil in a large skillet over medium-high. Add bell pepper, shallot, and garlic and cook, stirring occasionally, until shallot and garlic are softened slightly, about 3 minutes. Sprinkle in curry powder, turmeric, and coriander and cook, stirring, until fragrant, about 30 seconds. Add coconut milk, lime zest, lime juice, and coconut sugar; season with salt. Reduce heat to medium-low; cook, stirring, until slightly thickened, about 2 minutes. Add cauliflower and raisins; cook, tossing occasionally, until cauliflower is just tender, about 3 minutes. Taste and season with more salt if needed.

Add cilantro, pumpkin seeds, and ¼ cup mint to cauliflower rice and toss to combine. Divide among bowls; top with a dollop of yogurt if using and torn mint. Serve with lime wedges for squeezing over if desired.

These make-ahead green beans soak up a bright lemon and sumac dressing overnight.

Smashed Green Beans With Lemony Sumac Dressing

olive oil

raw pumpkin seeds (pepitas)

green beans

lemon juice

lemon zest

Asian pear

(lightly packed) parsley leaves

Blanch, smash, and marinate the green beans in advance so they have time to soak in the bright lemon and sumac dressing. “If you can’t do it ahead, it’s not worth doing,” says Sohla El-Waylly. This recipe is part of Sohla’s Thanksgiving-for-two-or-maybe-eight feast, see the full menu here.

Cook oil and pumpkin seeds (or use reserved cleaned seeds from Winter Squash Bharta) in a small saucepan over medium-high heat, stirring occasionally, until oil around seeds is sizzling and seeds are golden, about 4 minutes. Strain pumpkin seeds through a fine-mesh sieve into a small bowl; set oil aside. Transfer pumpkin seeds to a plate; immediately season with salt and pepper. Let cool.

Working in batches if needed, cook green beans in a large pot of boiling salted water until bright green and crisp-tender, about 2 minutes. Using a slotted spoon, transfer to an ice water bath as you go.

Whisk lemon juice and sumac in a large bowl; season with salt and pepper. Gradually stream in reserved oil, whisking constantly until incorporated. Working with 5–7 green beans at a time, line up beans and trim stem ends. Smash with a rolling pin to split open. Cut beans into 1" pieces and transfer to bowl with dressing. Toss to coat and let sit at room temperature at least 1 hour or cover and chill up to 12 hours.

When ready to serve, cut pear into ½"-thick wedges, then halve crosswise. Add to green beans along with parsley and half of reserved pumpkin seeds; toss well. Top with remaining pumpkin seeds.

When you mix hot sauce with butter, it turns into a spicy, creamy spread that’s perfect for melting atop burnished sweet potato halves, bringing them to life.

Charred Sweet Potatoes With Hot Honey Butter

potatoes

olive oil, divided

Tbsp. unsalted butter, room temperature (so the hot sauce can be easily incorporated)

Tbsp. honey

Tbsp. hot sauce (such as Tapatío or Cholula)

Tbsp. coriander

Flaky sea salt

Lime wedges (for serving)

Place a rack in middle of oven; preheat to 425°. Place sweet potatoes on a rimmed baking sheet, drizzle with ¼ cup oil, and season with kosher salt. Turn to coat. Arrange cut side down and roast until tender (the tip of a knife should slide easily into flesh) and cut sides are browned, 25–30 minutes.

Meanwhile, smash together butter and honey in a small bowl with a fork until smooth. Add hot sauce a tablespoonful at a time, blending well after each addition. Season hot honey butter with kosher salt.

Cook pumpkin seeds and remaining ¼ cup oil in a small skillet over medium heat, stirring often, until pumpkin seeds are golden brown, about 4 minutes. Remove from heat and stir in coriander; season with kosher salt.

Arrange sweet potatoes on a platter and spread with hot honey butter. Sprinkle with sea salt and spoon pumpkin seed oil over. Serve with lime wedges for squeezing over.

Do Ahead: Hot honey butter can be made 1 week ahead. Cover and chill. Bring to room temperature before using.

Think of these textured, dense treats as chewy muffin tops that forgot to be unhealthy.

Breakfast Cookies

whole wheat flour

cinnamon

baking powder

baking soda

carrot

egg,

walnuts

oats

plain Greek yogurt

½ cup virgin coconut oil, melted, cooled if solid

maple syrup

flaxseeds

Preheat oven to 375°. Whisk flour, cinnamon, salt, baking powder, and baking soda in a medium bowl.

Mix carrot, egg, walnuts, oats, yogurt, oil, pepitas, maple syrup, raisins, flaxseeds, and ¼ cup coconut flakes in a large bowl. Add dry ingredients and mix well to combine. Let sit 10 minutes at room temperature to thicken slightly. Transfer remaining 2 cups coconut flakes to a medium bowl.

Scoop scant ¼-cupfuls directly into  bowl of coconut flakes and toss gently to coat (dough will be sticky). Arrange coconut-coated dough on 2 large, parchment-lined baking sheets, spacing 2" apart. Flatten each ball slightly.

Bake cookies until coconut is golden and tops spring back when touched, 15–17 minutes. Let cool.

Do Ahead: Cookies can be made 4 days ahead. Store in an airtight container at room temperature.

Get a serving of vegetables with this carrot cake oatmeal recipe before you even leave the house!

Carrot Cake Oatmeal

carrots,

raisins

dark brown sugar

ginger

walnuts,

almond milk, another nut milk, or regular whole milk

Plain Greek yogurt, pumpkin seeds, unsweetened shredded coconut flakes,

Get a serving of vegetables with this carrot cake oatmeal before you even leave the house!

Cook carrots in 3 cups boiling water in a medium saucepan over medium-high heat until tender, 8–10 minutes. Stir in oats, raisins, brown sugar, cinnamon, ginger, vanilla, salt, and ¼ cup walnuts; reduce heat to medium-low and simmer, stirring often, until oats are tender and mixture is thick, 8–10 minutes. Add almond milk and cook, stirring constantly, until mixture is creamy, about 2 minutes.

Serve oatmeal topped with a spoonful of yogurt, some pumpkin seeds, coconut, and/or more walnuts and drizzled with maple syrup, as desired.

Do Ahead: Oatmeal (without toppings) can be made 1 day ahead. Cover and chill.

You can always ask your butcher to slice the pork shoulder on the electric slicer for you, which will ensure even pieces and save you time.

Barbecue Pork with Blistered Chile–Pumpkin Seed Salsa

¼ large white onion

jalapeños

pork shoulder (Boston butt)

brown sugar

mustard powder

paprika

garlic powder

black pepper

cayenne pepper

Vegetable oil (for grill)

Eight 8–12-inch-long metal skewers

Cook onion and jalapeños over a gas burner, turning often, until charred and beginning to soften, about 4 minutes (alternatively, cook in a hot dry medium skillet, preferably cast iron). Let cool. Finely chop onion. Remove seeds from chiles and finely chop. Toss onion, chiles, cilantro, pumpkin seeds, oil, and lime juice in a small bowl. Season with salt.

Do Ahead: Salsa can be made 1 day ahead. Cover and chill.

Freeze pork until very firm around the edges, 20–30 minutes. Slice ¼" thick, then cut crosswise into 1½"–2" strips if needed. Cover and chill until ready to grill.

Mix brown sugar, mustard powder, paprika, garlic powder, black pepper, and cayenne in a small bowl to combine.

Prepare a grill for medium-high, indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off). Oil grates. Thread pork onto 6–8 skewers, folding and piling onto itself to form a compact shape. Season with salt, then sprinkle generously with brown sugar mixture in several passes, allowing a few minutes between each for rub to adhere. Grill over direct heat, turning every minute or so, until browned and beginning to char in spots, about 4 minutes. Move to cooler side of grill and continue to grill until cooked through, about 5 minutes longer. Serve pork topped with salsa.

Do Ahead: Dry rub can be made 1 month ahead; store airtight at room temperature.

If you’re camping, make this your night one dinner, when the fish is freshest.

Seared Cod with Potato and Chorizo Hobo Packs

chives

(½ stick) unsalted butter, room temperature

salt and black pepper

dried Spanish chorizo, casings removed, chopped

vegetable oil

Mix pumpkin seeds, chives, lime zest, and lime juice into butter in a small bowl; season with salt and pepper. Transfer to parchment paper and roll into a log, or scrape into an airtight container; cover and chill.

Do Ahead: Butter can be made 3 days ahead. Keep chilled.

Prepare grill or campfire for medium-high heat. Lay out four 12" squares of heavy-duty foil. Divide potatoes and chorizo among squares; drizzle with olive oil and season with salt and pepper. Fold edges up and over to create packets; pinch edges closed. Cook on grill until potatoes are tender, 25–35 minutes.

Heat vegetable oil in a large skillet on camp stove or stovetop over medium-high. Season cod with salt and pepper and cook until underside begins to brown, about 4 minutes. Turn; cook just until cooked through, about 2 minutes. Top with pumpkin seed butter. Open packets and top potatoes with cod; spoon any butter left in pan over.

This savory mixture lands somewhere between dip and spread but it's dead on delicious. Like a holiday cheeseball...minus the cheese.

Pistachio Dip

garlic cloves,

pistachios

pumpkin seeds

poblano chile

scallions,

lime juice, lime

radish, thinly sliced, (optional)

This savory mixture lands somewhere between dip and spread but it's dead on delicious. Like a holiday cheeseball...minus the cheese.
Adapted from Bar Tartine: Techniques & Recipes by Cortney Burns and Nicolaus Balla. Published by Chronicle Books 2014.

Combine 1/2 cup oil and garlic in a small saucepan over medium-low heat. Cook, swirling pan occasionally, until garlic is tender, 12–15 minutes. Let garlic cool in oil.

Meanwhile, preheat oven to 350°. Spread pistachios and pumpkin seeds on a rimmed baking sheet and cook until lightly toasted, 6–8 minutes. Measure out ½ cup nut mixture and roughly chop; season with remaining 1 tsp. oil and 1 tsp. salt.

Heat broiler. Broil poblano on a foil-lined baking sheet, turning occasionally, until blackened, 8–10 minutes. Transfer to a bowl, cover with plastic wrap, and let steam 15 minutes. Peel, seed, and roughly chop.

Heat a large cast-iron skillet over medium-high heat until a drop of water flicked on the surface sizzles on contact. Add scallions to skillet and press down using the back of a spatula until charred, about 3 minutes. Continue to cook and press until scallions are mostly charred all over, about 4 more minutes. Let cool to room temperature.

Combine garlic and oil, poblano, charred scallions, cilantro, lime juice, remaining pistachio-pumpkin seed mixture, and 2 tsp. salt in a blender and process until smooth, scraping down sides of machine as needed (you may need to add a tablespoon or two of water to keep things moving).

Transfer dip to a plate and top with chopped pistachio-pumpkin seed mixture, cilantro leaves, and radishes, if using. Squeeze lime juice over and scatter with scallions. Serve with sturdy crackers.

For the ideal chewy brownie-ish texture, take care not to overbake these spiced cookies.

Chocolate Chunk–Pumpkin Seed Cookies

cocoa powder

smoked Spanish paprika

(packed) light brown sugar

eggs

chocolate

Place racks in upper and lower thirds of oven; preheat to 350°. Toast pumpkin seeds on a large rimmed baking sheet on upper rack, tossing occasionally, until golden brown, 8–10 minutes. Let cool.

Meanwhile, whisk flour, cocoa powder, kosher salt, baking soda, cinnamon, and paprika in a large bowl. Using an electric mixer on medium-high speed, beat brown sugar, granulated sugar, and butter in a large bowl until pale and fluffy, about 4 minutes. Add eggs one at a time, beating to blend after each addition. Reduce speed to low; add dry ingredients in 3 additions, mixing until well blended after each. Fold in chocolate and pumpkin seeds.

Portion dough into 18 balls (about ¼ cup each) and divide between 2 parchment-lined baking sheets, spacing 3" apart. Sprinkle with sea salt and bake cookies, rotating pans halfway through, until edges are slightly browned and firm but centers are still soft, 18–20 minutes. Transfer to wire racks; let cool.

Though widely accepted as the national dish of the Philippines, no two adobos are the same. This one calls for an unapologetic amount of turmeric, which has a somewhat bitter, definitely earthy flavor, and those deep, dark notes are backed up by charred coconut. This recipe is from Bad Saint, one of the Hot 10, America's Best New Restaurants 2016.

Yellow Chicken Adobo

bay leaves

black peppercorns

coconut

cauliflower,

¼ kabocha squash, cut into 1-inch pieces (about 2 cups)

vegetable oil, divided

white onion, chopped

shallots,

garlic cloves, chopped

ginger, peeled, finely grated

red pepper flakes

sugarcane vinegar

chicken legs, drumsticks and thighs separated

(or more) honey

pumpkin

cheesecloth

Place bay leaves and peppercorns in center of cheesecloth and tie closed with kitchen twine; set sachet aside. Toast turmeric in a dry small skillet over medium-low heat, stirring often, just until fragrant (be careful not to let it brown), about 3 minutes. Transfer to a plate.

Top 18 pepita recipes from across the web

The most viewed pepita recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Caramelized-Honey Nut and Seed Tart

Curried Butternut Squash Soup

All-Dressed-Up Cauliflower Rice

Smashed Green Beans With Lemony Sum...

Charred Sweet Potatoes With Hot Hon...

Breakfast Cookies

Carrot Cake Oatmeal

Barbecue Pork with Blistered Chile–...

Seared Cod with Potato and Chorizo ...

Pistachio Dip

Chocolate Chunk–Pumpkin Seed Cookie...

Yellow Chicken Adobo

Sweet potato, blue cheese and candi...

Savoury Oatmeal with Squash and Pep...

Homemade Protein Bars

Broccoli With Sizzled Nuts and Date...

Slow Cooker Red Lentil Pumpkin Soup

Chorizo Verde Tacos

Top 18 pepita recipes from across the web

The most viewed pepita recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Caramelized-Honey Nut and Seed Tart

Curried Butternut Squash Soup

All-Dressed-Up Cauliflower Rice

Smashed Green Beans With Lemony Sum...

Charred Sweet Potatoes With Hot Hon...

Breakfast Cookies

Carrot Cake Oatmeal

Barbecue Pork with Blistered Chile–...

Seared Cod with Potato and Chorizo ...

Pistachio Dip

Chocolate Chunk–Pumpkin Seed Cookie...

Yellow Chicken Adobo

Sweet potato, blue cheese and candi...

Savoury Oatmeal with Squash and Pep...

Homemade Protein Bars

Broccoli With Sizzled Nuts and Date...

Slow Cooker Red Lentil Pumpkin Soup

Chorizo Verde Tacos

The most viewed pepita recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine