Pumpkin Seeds

This salad combines, earthy, sweet, tart, and savory flavors.

The peanuts in this recipe can be replaced with an equal quantity of almonds, cashews, or just about any other nut you have on hand.

Brittle can be a showcase for a variety of ingredients, giving each homemade batch its owntexture and flavor. For recipes and inspiration, try one of our variations.

For the best granola you've ever tasted, think outside the box. This do-it-yourself mix can be tailored with whatever nuts, seeds, and dried fruit sound good to you. Start with our three delicious blends, each with its own winning texture and taste.

This dish is a great start to a healthier, flexitarian (more veggies, less meat) style of eating.

Crunchy toasted pumpkin seeds and the salty, pleasantly funky Mexican cheese known as cotija take this otherwise classic guacamole to new heights.

Coating the cut avocado half in seeds keeps the surface from browning.

A bed of brown rice turns this broccoli dish into a filling meal.

This stuffing, made with shiitake mushrooms, apples, and pumpkin seeds, has only two grams of fat per serving.

Just throw these nuts, seeds and dried fruit together for a snack while on the go.

Quinoa has an impressive protein profile. It contains amino acids not normally found in grains, and it cooks in 15 minutes. In this Quinoa and Corn Salad with Pumpkin Seeds inspired by the flavors of Latin America, the mild, nutty flavor of quinoa combines with pumpkin seeds, red peppers, jalapeño, tomato, and avocado to make a flavorful, filling salad.

The toasted pumpkin seeds and sardines make this a crunchy, healthy midday meal.

These hulled pumpkin seeds are tossed with lime juice for zing and chili powder for spice (we like arbol for its extra kick), and then toasted into a crunchy—and addictive— appetizer or snack. Counter the heat by washing them down with a refreshing Mexican beer.

Make this for our Pumpkin Pie.

This Mexican-style pesto is made with pepitas instead of nuts; look for them at natural-food stores, gourmet grocers, or Latin markets.

Halved avocados are the base for many quick meals like this Mediterranean one.

The toasted ancho chiles in our Roasted Kabocha Squash Soup recipe give it a mole-like smoky flavor—perfect for fall. You can substitute any type of winter squash for this recipe (calabaza, Hubbard, or sugar pumpkin are the best alternatives); choose a squash that feels heavy for its size and is free of soft spots.

They taste great raw or toasted as a snack. Also called pepitas, they add a delicate flavor and texture to many recipes.

Don't toss those seeds! With a bit of seasoning and a little honey, you can make a sweet and spicy snack with a satisfying crunch.

Whether you're hiking in the hills or to the office, this mix makes a delicious andconvenient seasonal snack. Bursting with contrasting textures and flavors--salty pumpkin seeds, spicy ginger, crunchy almonds, chewy cranberries, rich coconut--the blend will dazzle your taste buds. It makes a great gift, too.

Goat cheese and our Spicy Pumpkin Seeds add a lot of zing to this pasta dinner.

Let this crunchy south-of-the-border salad give a boost to your dinner.

A puree of sweet potatoes, apple, and leeks gets an earthy spiciness from a chipotle chile coated in adobo sauce—which can be omited for spice-free eaters. The silky Sweet-Potato Soup relies on its fresh ingredients, not heavy cream or butter, to achieve its rich flavor.

Store-bought baking mix is a handy starting point for these muffins that have the intoxicating flavors of carrot cake without the calories.