Pumpkin Seed Butter

 photo 2016-04-06-960_e_zpschuid7cg.jpgHappily my first batch of squash seedlings are getting their true leaves. Others are still starting.

I’m working from scribbly notes, par the course really. I only made it today, but the finer details have a way of eluding me when it comes time to post the recipe. This is a slightly more involved recipe, nothing too demanding, it’s just you’ll have to taste test the seeds while they roast. No, no! Don’t climb into the oven, over-eager reader, just pop a few in you gob and make sure you aren’t letting them burn. This could be said to be a Toasted Pumpkin Seed Butter, you could just heat them enough to facilitate blending, that’d give you a greener colour, but less roasted seed taste, which I really enjoy. As I say you’ll have to figure out where you stand on the raw to burnt spectrum. I went for well toasted, the seeds were crispy. There was crackling, but no popping, I’m not sure if hulled seeds pop as much as ones fresh from the squash.

 photo 2016-04-06-962_e_zpsassgqnav.jpgGrind to powder then add the oil. It becomes second nature with some practice.

This taste pretty nice, I opted for a plain version, as you may have guessed this is another two-parter. You could salt it, perhaps use olive oil instead of coconut. You have to remember this is the seed, it will pair differently, taste-wise, from the flesh of the pumpkin. It’d go wonderfully in smoothies or as a quick filling spread. I have to limit my consumption, story of my life, so I just went for enough for one recipe. Which is coming in a moment. See you soon!

 photo 2016-04-06-963_e_zpsao5siowz.jpgThis little processor has been going for years. No idea how it hasn’t blown up from over working.


200g Hulled Pumpkin Seeds
3-6 Tbsp Coconut Oil, Melted


1. Pre-heat oven to 200c (Fan) and line a baking tray with greaseproof paper.

2. Spread the Pumpkin Seeds out and then bake for 20-30 minutes until fragrant and brown. Taste Test and stop roasting when desired taste has been achieved.

3. Add the Roasted Seeds to a food processor, while still warm, and blend until a smooth glossy paste has been formed. Add Oil as needed to facilitate blending and stop every few minutes to prevent food processor over-heating. Store it in the fridge.

3 thoughts on “Pumpkin Seed Butter

Comments are closed.