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Save Your Seeds

Speckled within that stringy mess you scrape away to make jack-o'-lanterns, crunchy pumpkin seeds find their way into a variety of courses this fall.


Chocolate-Covered Toffee With Pumpkin Seeds and Sea Salt.  

BREAKFAST

Calexico Carne Asada chef Peter Oleyer's Pumpkin Seed Granola is ready in 30 minutes and will keep in an airtight container for a week. That's if you don't munch through the honey-kissed snack after a night of trick-or-toasting.

LUNCH

Who said David Chang has no love for vegetarians? The creamy texture of this budget Spicy Roasted Pumpkin Soup With Whipped Tofu comes from soy. Toasted seeds provide the crunchy garnish.

DINNER

In Mexico, pumpkin seeds add complexity to mole, and chef Peter Hoffman uses them in his adaptation of the hearty hominy stew posole, lightened up with pork and chicken.

DESSERT

Chocolate-Covered Toffee With Pumpkin Seeds and Sea Salt created by Gramercy Tavern pastry chef Nancy Olsen will bring out your inner ghouls: greed and gluttony.

Bussaco's Pumpkin-Seed Brittle is unadulterated by chocolate and touched by pepper.

For more Fall Recipes, see our database of dishes from New York's best chefs >>

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