Organic Pumpkin Seeds - Roasted Salted
Serving Size: 1/4 cup (34 g)
Calories / Calories: 190
Fat / Lipide: 15 g23%
Saturated / saturés: 13 g13%
+ Trans / trans: 0 g
Cholesterol / Cholestérol: 0 mg
Sodium / Sodium: 135 mg6%
Carbohydrate / Glucides: 1 g0%
Fibre / Fibres: 1 g4%
Sugars / Sucres: 0 g
Protein / protéines: 11 g
Amount per Serving
Teneur par portion
% Daily Value
% valeur quotidienne
Vitamin A / Vitamine A: 0%
Vitamin C / Vitamine C: 6%
Calcium / Calcium: 0%
Iron / Fer: 20%
Ingredients: Organic pumpkin seeds and sea salt
Origin of Ingredients: Imported Ingredients
Product Status: Certified Organic
Organic Certifying Body: Pro-Cert
Made In: Canada
Warning: This product may contain sesame, milk, soy, wheat, gluten, and tree nuts.
Butternut Squash Cakes
1 Tbl olive oil
1/4 C onion, diced
2 C butternut squash, grated and packed
1 tsp curry powder
1/2 tsp ground cumin
1/2 tsp sea salt
1/2 tsp freshly ground black pepper
1 large egg, beaten
1/4 C garbanzo-fava bean flour
3 Tbl corn flour
2 Tbl olive oil
1/4 C sour cream for garnish (optional)
2 Tbl pumpkin seeds
1. Heat 1 tablespoon of olive oil in a skillet over medium heat. Stir in onion; cook and stir until onion is softened, about 5 minutes. Set aside to cool.
2. Place butternut squash in a large bowl, and season with curry powder, cumin, sea salt, and black pepper. Toss with a fork, then stir in the egg, garbanzo-fava bean flour, and corn flour. Mix in cooled onions.
3. Heat 2 tablespoons of olive oil in a skillet over medium heat. Scoop about 1/4 cup of the butternut squash mixture into the pan. Flatten to a patty about 1/4-inch thick. Pan fry until crisp and browned, about 3 minutes per side. Repeat with remaining squash mixture.
4. Top with sour cream and pumpkin seeds before serving.
Pumpkin seeds are commonly used in traditional Mexican cooking and are known as 'pepitas.' They provide minerals such as magnesium, zinc, iron, copper, and potassium.