This summer, my youngest boy, Noah, hand carried a bottle of Styrian pumpkin seed oil for me from his time in Austria, visiting his grandmother.
I have since used it to top yogurt, chopped salads, roasted figs and to dip warm bread in.
RECIPE Roasted Squash With Austrian Pumpkin Seed Oil
Ingredients:
1 kabocha squash
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons olive oil
Garnish
2 tablespoons green pumpkin seed oil (see note)
2 tablespoons toasted pumpkin seeds
2 tablespoons pomegranate seeds
1 lime, cut in half
See the full recipe at the original website.
From chef Anita Jaisinghani
Anita Jaisinghani is the chef-owner of Pondicheri restaurant in Houston. Her website is india1948.com. Her first cookbook, “Masala” (Ten Speed Press), will publish in 2022.
Houston Chronicle
USA
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This summer, my youngest boy, Noah, hand carried a bottle of Styrian pumpkin seed oil for me from his time in Austria, visiting his grandmother.