I love fall. I love the crisp air and the changing leaves. Most of all, I love fall produce. Bring on the squashes, greens, apples and sweet potatoes. And bring on the pumpkins! The best part is, these fruits and vegetables are packed with cancer-fighting carotenoids which may inhibit cancer cell growth, work as antioxidants and improve immune response. They are also delicious.
As we dive full force into Pumpkin Show and eat our hearts out with all the amazing pumpkin recipes, let us not forget the humble yet extremely tasty pumpkin seed or pepita. Pumpkin seeds pack a strong nutritional punch. They are a great source of protein and many essential minerals. They also provide polyunsaturated fatty acids. They are also nutty and yummy.
In Mexico, the historical origin of the pumpkin, pepitas are prized little gems that are used in a variety of sauces and soups. There is a type of sauce or mole called Pipian that features these might green kernels of goodness. It is creamy without having dairy. It is rich without adding too much extra fat. And, what’s best, I adapted a recipe from Rick Bayless that uses store-bought salsa that can be made in half an hour and may just get your kids to eat something green!
Check out my blog to read the full recipe and some of the tips I have about where to get the pepitas and salsa and how to adapt the recipe for picky little finger feeders. I also included a recipe for roasting your own pumpkin seeds, if you’re feeling ambitious. Happy Pumpkin Show!
