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Two simple recipes from a little organic pumpkin.

Roasted pumpkin:

Oven to 400 degrees F

Cut the pumpkin in half and removed seeds (to make below recipe :))

Drizzle with a bit of oil (olive and coconut both work swell) and any other spices you may want.

Place inside faceDOWN on oiled/sprayed baking pan/dish, etc.

Bake for approximately 35-50 minutes depending on size. It’ll be REALLY soft (skin included) and taste yum.

I brought down the temperature to 350 after 40 minutes, fyi.

 

Roasted pumpkin seeds:

Oven to 350 degrees F

Take scooped seeds from of pumpkin and place seeds on a oiled/sprayed baking sheet.

Drizzle with oil. I recommend virgin, unrefined coconut oil because that can withstand heat temperatures up to 350 degrees F.

Add some spices, pumpkin spices are good for sweet and curry is good for savory. I actually did curry and cloves, because I like to try out different flavor combos.

Bake for about 20-30 minutes, until seeds have slightly browned and are crunchy (just taste ’em throughout). Stir them every 10-15 minutes to get even cooking and to see if they’re done.

Let cool and eat.

Any particular pumpkin recipe that you love?

6 Comments

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  1. I never thought to make pumpkin seed butter- brilliant!

    I love all things pumpkin this time of year- I love using pumpkin in savory dishes!

    • Thanks Heather, definitely tasty!
      and yes I’d have to agree that pumpkin in savory dishes is wonderful, contrary to the common sweet dessert type associations

  2. Oh neat – roasted pumpkin seed butter!!

  3. Oh, I had no idea you could make butter out of pumpkin seeds! I’m a little bit obsessed with make my own almond & walnut butter, so this might have to work it’s way into the rotation while pumpkins are still in season. :)