igh heat. Whisk in the pumpkin puree, 1 teaspoon of the
PREPARE THE FRESH ROASTED PUMPKIN: Preheat oven to 375\u00b0F .
ack in middle.
Coat pumpkin cavity with Maple Syrup using
aking sheet.
Toss diced pumpkin with 2 tablespoons olive oil
Bring to a boil the water and salt. Pour over raw cleaned pumpkin seeds. Cover and let stand
at room temperature overnight. Drain liquid from seeds. Spread seeds evenly over a baking pan. Bake in a 350\u00b0 oven. Bake for 25 to 30 minutes or until seeds are dry and puffed. Stir frequently. Let cool. Store in airtight containers.
Roasted pumpkin seeds stay fresh up to 10 days.
utside of the pumpkin clean.
Cut the pumpkin in half and
NOTE: I have also used a combination of vegan mayonnaise, sour cream and/or plain yogurt with this recipe, using up what I have on hand.
Add all ingredients to blender and blend until smooth. (Or use an hand held immersion blender to blend. ).
For thinner salad dressing, add more water. Adjust seasonings if necessary.
The thicker version of this dressing makes a delicious topping for fish tacos, tostadas; or as a dip for tortilla chips, etc.
Best if prepared at least an hour in advance.
Yield is estimated.
(Note: This recipe can also be used for butternut or other types of squash) Peel and slice the Pumpkin into 1\" cubes.
Brown the butter and add sage.
Add the pumpkin.
Season with salt and pepper.
Add Balsamic vinegar, molasses and sugar.
Bring to a boil.
Transfer to a baking dish.
Roast at 425-450 for 30 minutes until very tender and caramelized.
Serve as a side dish to roasted chicken or turkey, use as a stuffing for ravoli, mix with vegetables and chicken stock to make a soup or serve alone with bread.
Serves 4.
If using fresh pumpkin, cut in half, take out
Preheat oven to 220 degrees C.
Combine pumpkin, oil, salt and pepper and place on baking tray.
Roast for 25-30 minutes until tender.
Remove from oven, place in bowl and allow to cool slightly.
Stir-fry the red pepper until cooked and add to the pumpkin in the bowl.
Combine all the dressing ingredients, except the herbs.
Add the dressing, herbs and rocket to the pumpkin and toss well.
Place in the serving bowl or on individual dishes.
Garnish with the cucumber ribbons and cashew nuts.
Serve warm or cold.
nd add 10 of the roasted garlic cloves. Pour the hot
t has one. Cut the pumpkin in half and scoop out
Cut the pumpkin into wedges and then into
aking sheet with parchment. Place pumpkin, onions, and half the olive
ntil translucent.
add in pumpkin cubes and garlic cloves and
n the top of each pumpkin and remove - these are the
Roast the pumpkin (200C for about 20-40
erving bowls, and sprinkle with roasted Pumpkin seeds that have been hulled
Preheat the oven to 400\u00b0F. Add the oil to a large roasting tin and place in the oven for 6 minutes to preheat.
Add pumpkin wedges to the pan and roast for 10 minutes. Meanwhile, heat the butter in a small, heavy-based frying pan, then add the spices and cook, stirring frequently, for 2 minutes.
Add spices to the pumpkin in the roasting pan and toss well to coat. Continue roasting for another 10-15 minutes, until the pumpkin is tender and browned in places. Season to taste and serve.
large bowl, place the pumpkin, honey and half the oil