Pumpkin Seeds

Pumpkin seeds are perfect in everything from energy bars to edamame dip, and they also pack in protein, fiber and tons of vitamins and minerals. We love to roast them with sriracha, add them to chocolate bark and puree them into garlicky romesco. Swap out boring chips and salsa for toasted pumpkin seed dip—Alex Stupak’s recipe purees toasted seeds with tomatoes, garlic and chile to create a Yucatan-inspired spread. For dessert, try chocolate chip-pumpkin seed cake, a riff on traditional almond cake. Mexican chocolate, salted roasted pumpkin seeds and a splash of tequila give this dessert a fluffy texture and slightly crisp crust. Get these recipes and more from F&W’s guide to pumpkin seeds.

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Toasted Pumpkin Seed and Árbol Vinaigrette

Toasted Pumpkin Seed and Árbol Vinaigrette

Toasting the pumpkin seeds and the chiles gives this versatile sweet and savory dressing from Sqirl in Los Angeles a wonderful smoky and toasty flavor. Slideshow: More Pumpkin Seed Recipes
Pumpkin Seeds

Pumpkin Seeds

While pumpkins take center stage once fall rolls around, don't neglect their delicious, crunchy seeds, which are perfect in everything from salads to desserts.
Mayan Pumpkin-Seed Dip

Mayan Pumpkin-Seed Dip

This supereasy, thick pumpkin seed spread from the Yucatan, called sikil pak, might just be the new guacamole—it seems to be on Mexican menus all over the US. This orange zest-scented version comes from Bandalero in Washington, DC, owned by Top Chef finalist Mike Isabella. Slideshow: Amazing Party Dips
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