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  • Fall
  • 45 min
  • Serves 4

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Pumpkin Seed Oil

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Red Apple Balsamic Vinegar

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Butter Olive Oil

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Sicilian Sea Salt

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Pumpkin Seed Pesto Panzanella

After a visit to Saratoga’s farmer’s market, this is the perfect September lunch or light dinner.

Ingredients

  • 1 Delicata Squash or Sweet Potato Squash, cut into ¼” rounds, seeds removed
  • 2 medium carrots, cut into ½"
  • ¾ C mushrooms: shitake tops, cremini or oyster, cut in half
  • 2 C arugula
  • 1 ½ C bread, cubed, day old or toasted in a 325°F oven
  • SOOC Butter Olive Oil, for drizzling
  • SOOC Sicilian Sea Salt
  • Parmigiano Reggiano, for finishing
  • 4 T SOOC Red Apple Balsamic Vinegar
  • ½ C pumpkin seeds
  • 1 T fresh oregano leaves
  • 2 T grated Parmigiano Reggiano
  • 1 t SOOC Sicilian Sea Salt
  • 1 clove garlic
  • 1 C SOOC Pumpkin Seed Oil

Directions

  • 1. Preheat the oven to 350°F. On a baking tray, lay out the squash, drizzle with butter oil & season with salt. Bake until tender, about 25 minutes. In the meantime prepare a small pot of boiling, well salted water & blanch the carrots until desired consistency, about 3 minutes. Remove to an ice bath & then transfer to a bowl.
  • 2. Heat 1 T of butter olive oil in sauté pan with a garlic clove & thyme sprig. Sauté the mushrooms until golden, flipping once. Season lightly with salt. Transfer to a paper towel & then add to the bowl with the carrots.
  • 3. Prepare the pesto: In a food processor, process the seeds, clove, oregano, salt, & cheese until coarse; transfer to a bowl. Whisk in the balsamic & pumpkin seed oil.
  • 4. Add the squash, bread cubes & arugula to the bowl; use the liquid part of the pesto to dress the salad. Plate the panzanella & dab the pumpkin seed part of the pesto in small bits over the top of the dish, then finish with shaved Parmigiano Reggiano & a drizzle of red apple balsamic. Enjoy!

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Pumpkin Seed Pesto Panzanella

  • Fall
  • 45 min
  • Serves 4

After a visit to Saratoga’s farmer’s market, this is the perfect September lunch or light dinner.

Ingredients

  • 1 Delicata Squash or Sweet Potato Squash, cut into ¼” rounds, seeds removed
  • 2 medium carrots, cut into ½"
  • ¾ C mushrooms: shitake tops, cremini or oyster, cut in half
  • 2 C arugula
  • 1 ½ C bread, cubed, day old or toasted in a 325°F oven
  • SOOC Butter Olive Oil, for drizzling
  • SOOC Sicilian Sea Salt
  • Parmigiano Reggiano, for finishing
  • 4 T SOOC Red Apple Balsamic Vinegar
  • ½ C pumpkin seeds
  • 1 T fresh oregano leaves
  • 2 T grated Parmigiano Reggiano
  • 1 t SOOC Sicilian Sea Salt
  • 1 clove garlic
  • 1 C SOOC Pumpkin Seed Oil

Directions

  • 1. Preheat the oven to 350°F. On a baking tray, lay out the squash, drizzle with butter oil & season with salt. Bake until tender, about 25 minutes. In the meantime prepare a small pot of boiling, well salted water & blanch the carrots until desired consistency, about 3 minutes. Remove to an ice bath & then transfer to a bowl.
  • 2. Heat 1 T of butter olive oil in sauté pan with a garlic clove & thyme sprig. Sauté the mushrooms until golden, flipping once. Season lightly with salt. Transfer to a paper towel & then add to the bowl with the carrots.
  • 3. Prepare the pesto: In a food processor, process the seeds, clove, oregano, salt, & cheese until coarse; transfer to a bowl. Whisk in the balsamic & pumpkin seed oil.
  • 4. Add the squash, bread cubes & arugula to the bowl; use the liquid part of the pesto to dress the salad. Plate the panzanella & dab the pumpkin seed part of the pesto in small bits over the top of the dish, then finish with shaved Parmigiano Reggiano & a drizzle of red apple balsamic. Enjoy!