Department of Food and Nutrition Services,
University of Iowa Hospitals
and Clinics
Peer Review Status: Internally Peer Reviewed
Creation Date: May 2004
Last Revision Date: May 2004
Roasted Pumpkin Seed Butter
From the recipe collection of Nancy
1 lb. roasted pumpkin seeds
21/2 Tbsp. canola oil
Grind roasted pumpkin seeds in either electric or hand style grinder, letting
the ground seeds fall into a medium size bowl. (Note: A paste will
build up within the auger area and may need removing periodically.) Transfer
ground roasted pumpkin seeds to bowl of food processor. With processor
running, slowly drizzle canola oil into ground mixture. Process until
smooth. Transfer into air-tight storage container and refrigerate. Serve
with crackers or as a spread for toast.