Stony Brook Roasted Pumpkin Seeds Pepitas Gluten Free Original Description
Snack with Abandon
Brined and Roasted Heirloom Pumpkin Seeds
Sprinkle on Cereal, Salads, and Veggies
100% USA Grown
Non-GMO Project Verified
How Are Pepitas Made?
Pepitas are salted, roasted pumpkin seeds. Stony Brook Pepitas are brined and then roasted for a crispy, crunchy texture and savory, nutty flavor.
Are Pepitas Good For Me?
Yes! Pumpkin seeds are high in protein and fiber. They also contain healthy plant-based fats, zinc, lutein, beta carotene, and vitamin E.
Are Pepitas More Than Just A Snack?
Try a handful on your morning cereal or toss with salad or roasted vegetables. Garnish soup or crush for a flavorful coating on fish, chicken, and beef.
Where Are They Grown?
Stony Brook's pumpkin seeds are sourced directly from upstate NY Family Farms. Seeds are roasted and packaged nearby at our Finger Lakes production kitchen.
Enjoy within one month of opening.
Gluten, GMOs, nuts, dairy, soy.
*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.
Serving Size: 1 oz (130 Seeds) (28 g)
Servings per Container: About 3
|Amount Per Serving||% Daily Value|
| Calories from Fat||120|
|Total Fat||15 g||23%|
| Saturated Fat||3 g||15%|
| Trans Fat||0 g|
| Polyunsaturated Fat||7 g|
| Monounsaturated Fat||5 g|
|Total Carbohydrate||4 g||1%|
| Dietary Fiber||3 g||12%|
| Sugars||1 g|
Other Ingredients: Pumpkin seeds, sea salt.
Allergen Info: Made in a nut-free, dairy-free, soy-free, and gluten-free facility.
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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Stuffed Butternut Squash
Sometimes a supporting performer can outshine the main star. And when that happens, it’s time to give the side piece a front-and-center role. In this sweet and savory stuffed butternut squash recipe, your once-favorite side dish becomes your main course. Roasted squash is tossed with chicken, spinach and apples for a delightful all-in-one meal for which you’ll happily clear room on your plate.
Serves 6 (1 serving is about 1 cup of squash and chicken mixture)
Macros per serving: 353 calories | 19.3 g protein | 41.1 g carbs | 14.5 g fat | 17.6 g sugar | 6.5 g fiber
1 medium butternut squash (about 2½ lbs.)
1 lb. ground chicken
1 red bell pepper, seeded and diced
2 apples, cored and diced
2/3 cup dried cranberries
1/3 cup pumpkin seeds
1-1/2 cups spinach
2 Tbsp. olive oil, divided
1 tsp. dried oregano
1 tsp. dried parsley
3/4 tsp. salt
1/4 tsp. ground pepper
- Preheat oven to 425 degrees F.
- Cut squash in half lengthwise and scoop out seeds. Place halves on sheet pan with cut sides up and brush 1-2 tsp. of olive oil on each half. Roast for 50-60 minutes or until fork-tender.
- Meanwhile, heat large skill over medium-high heat.
- Add remaining olive oil to skillet with chicken, apples and bell pepper. Cook thoroughly until chicken in crumbly and no longer pink.
- Reduce temperature to low and add remaining ingredients. Cook for 15 minutes, stirring occasionally.
- When squash is done, remove from oven and let cool. Reduce oven temperature to 350 degrees F.
- Scoop out about 1/2 cup from each half, setting aside about 1 cup of roasted squash. (Leave about 1/2-inch border of squash around the sides and bottom of each half.)
- Stir squash into chicken mixture and spoon filling into squash halves and roast for an additional 15 minutes.
You butter-not stop there! The season is ripe with squash recipes - find a new go-to today!