Ideas for using Pumpkin Seed Oil?
For today I thought I might toss a tiny bit in a vinegar dressing for French potato salad. What do you think, wrong dish?
I've heard it's good on vanilla ice cream. we'll try that soon.
I'd love some ideas, please. My cooking is fairly simple.
I've used it on a butternut squash tart before. We just made the tart, cut a single slice, topped it with an arugula salad and toasted pumpkin seeds and drizzled a little of the pumpkin seed oil over top of it.
I love pumpkin anything. Tried this oil once and it's now a staple in my house. I use it for the following:
-Finish off my pumpkin/squash soups with
-Absolutely delicious on greens; especially if there are additional 'nuts' in the salad it brings out the flavor of the oil even more.
-drizzled over roasted squash/pumpkin/potato and bacon
-not that into baking but when my Mother's over, she makes a wonderful, rich tasting pumpkin loaf and uses it in the recipe; to die for with vanilla ice cream
-finish off pasta dish when I'm using roasted veggies etc.
-add it into my pancake recipe when I want pumpkin flavored pancakes (I think this may be my fave use of it so far)
And the ice cream suggestion sounds interesting, fern, I had never even thought of that!
I got some butternut squash seed oil as a gift, which is probably similar to the pumpkin seed oil. I use it for roasting cauliflower. Toss cauliflower florets in some of the oil, season with kosher salt and ground pepper, dump on a cookie sheet (I line mine with parchment to facilitate cleanup), and roast at 400 degrees, tossing occasionally, until it's as tender as you like it, about 20 min. for me. It is a really nice change from steamed cauliflower.
You could do the same with asparagus, or any root veggie.
Wonderful, thank you everyone! I am bookmarking this thread so I can try it all. I did end up adding a small amount to the potato salad tonight, it was delicious! Vinegar, oil, white wine, s&p over still-warm sliced potatoes. Added onion and sliced a red bell pepper we'd just picked, then stirred in a small amount of the pumpkin seed oil just before serving. Just enough to add something nice without overpowering. It seems like a little goes a long way.
Thanks again, it will be fun using this new-to-me product!
Use it as a substitute for butter in pancakes or waffles... or use to grease the pan/iron.
Brush it on white fish and broil or cook en papillote.
Use it to sear scallops and serve over toasted lentils with a deglazed citrus drizzle
This oil has been used in Austria and adjoining regions for a long time. It looks like you've discovered it matches very well with potatoes. A little does go a long way. If you find that it is too strong but you still want the taste and aroma, mix in some Grapeseed Oil. Grapeseed Oil is quite neutral and is often used with stronger oils to bring them down.
Dish up risotto and drizzle it over to finish. Also, do the same thing with leek and potato soup!