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Bob's Red Mill Non-GMO Organic Pumpkin Seeds -- 12 oz

Bob's Red Mill Non-GMO Organic Pumpkin Seeds
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Bob's Red Mill Non-GMO Organic Pumpkin Seeds -- 12 oz

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Bob's Red Mill Non-GMO Organic Pumpkin Seeds Description

  • An Employee-Owned Company
  • Premium Shelled Pepitas
  • You Can See Our Quality
  • Non-GMO Pledge
  • USDA Organic
  • Kosher

Dear Friends,

Nowadays, so many of the products you find in grocery stores are processed to the point that they can barely be considered food at all. Sometimes you can't even pronounce half of the things in the ingredients list! At Bob's Red Mill, we don't do it that way. When it comes to grains, beans and seeds, we think nature got it right. In their original state, these wholesome foods provide a magnificent combination of nutrients that are essential to health.


We honor this innate perfection by keeping our foods simple, and our pumpkin seeds are an excellent example of that practice. They are simply seeds from the pumpkin gourd that have had the outer shells removed to reveal the wondrous nutritional bounties stored within. It doesn't get much simpler than that. and we think that's just how it should be.


To your good health,

Bob Moore


Our shelled pumpkin seeds (also known as pepitas) are fresh, flavorful and terrifically crunchy. We leave them untoasted and unsalted, so you can prepare them just the way you like. Pepitas are a good source of iron, folate and magnesium, and provide 9 grams of protein per serving, making them a nutritious addition to any meal.


Store in a cool, dry place. Keeps best refrigerated or frozen after opening.
Free Of

*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.

Nutrition Facts
Serving Size: 3 Tbsp. (26 g)
Servings per Container: 13
Amount Per Serving% Daily Value
Total Fat10 g13%
   Saturated Fat2 g10%
   Trans Fat0 g
Cholesterol0 mg0%
Sodium0 mg0%
Total Carbohydrate4 g1%
   Dietary Fiber3 g11%
   Total Sugars0 g
     Includes 0g Added Sugars00%
Protein9 g
Vitamin D0 mcg0%
Calcium14 mg2%
Iron2 mg10%
Potassium182 mg4%
Magnesium140 mg35%
Other Ingredients: Organic pumpkin seeds.

Manufactured in a facility that uses tree nuts, soy, wheat and milk.

The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our full disclaimer.
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Vegan Risotto With Butternut Squash

[vc_row][vc_column][vc_column_text]Spoon into a better-for-you vegan risotto that puts an autumnal spin on a classic Italian dish. Warm, velvety risotto meets the rich, nutty flavors of butternut squash in this must-make meal when temperatures drop. This recipe boasts wholesome, plant-based ingredients, yet it packs a powerful punch when it comes to flavor. Plus, it's a lighter take on the traditional recipe, calling for vegetable broth instead of heavy cream. It’s an ideal dish for chilly days when you’re craving something comforting and hearty but don’t want to worry about a splurge. Vegan Risotto With Butternut Squash, Kale and Pumpkin Seeds

Vegan Risotto With Butternut Squash

  • 3 Tbsp. olive oil (divided)
  • 1 small yellow onion (chopped)
  • 4 garlic cloves (roughly chopped)
  • 1 cup arborio rice
  • 2 cups butternut squash (cubed)
  • 2-3 cups kale (chopped)
  • 1/4 cup white wine
  • 4-5 cups vegetable stock
  • 1/2 tsp. sea salt
  • 1/4 tsp. white pepper
  • Handful pumpkin seeds
  1. Preheat oven to 400 degrees F.
  2. In bowl, toss squash with olive oil, salt and pepper.
  3. Transfer squash to baking sheet; bake 25 minutes.
  4. In large saucepan over medium heat, combine olive, garlic and onion. Cook until translucent.
  5. Add rice and sauté 1 minute, stirring occasionally.
  6. Add wine and cook until evaporated.
  7. Reduce to low heat and add 1 cup of vegetable stock. Let simmer 25 minutes, stirring occasionally. Continue adding vegetable stock until broth has been absorbed by rice.
  8. Stir in 3/4 of roasted butternut squash.

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