Recipe: Golden roasted pumpkin or pumpkin puree

Golden roasted pumpkin or pumpkin puree
Often overlooked as a potential dinner item, pumpkin is both delicious and nutritious. Mix up your menu with this cool weather squash starting today. Ingredients: • 2 small pumpkins If roasting – • Olive oil • Himalayan or sea salt • Fresh cracked pepper If pureeing – • 3 tablespoons of water
Directions: • Preheat the oven to 350 degrees • Wash pumpkins • Slice off tops (as if you were going to make Jack O’ lanterns) and cut in half. • Scoop out stringy inside and seeds (save seeds to roast if you like) • Slice halves into smaller chunks and place on baking sheet • If serving a roasted pumpkin side dish, or to use in salads etc. drizzle with olive oil and sprinkle with a dash of salt & pepper. [Note: SKIP if making puree.] • Roast for 45 minutes or until light golden brown and fork tender. Roasted pumpkin serving suggestions: Serve hot as a palate pleasing side dish. Or allow to cool, and slice thinly to toss into a salad. To make puree: • Gently peel off the skin or scrape the flesh from the skin. • Toss a few chunks at a time into a food processor or blender. • Pulse until smooth and creamy adding one to three tablespoons of water if/as needed. • You can use immediately in your recipe or freeze for future use (Hint: You can freeze in ice-cube trays for easy to use cubes.) Puree serving suggestions: Substitute for oil or butter in your baked good recipes. Stir into smoothies, yogurt, or steel-cut oatmeal.

Golden roasted pumpkin or pumpkin puree

Often overlooked as a potential dinner item, pumpkin is both delicious and nutritious. Mix up your menu with this cool weather squash starting today.

Ingredients:
• 2 small pumpkins

If roasting –
• Olive oil
• Himalayan or sea salt
• Fresh cracked pepper

If pureeing –
• 3 tablespoons of water

Directions:
• Preheat the oven to 350 degrees
• Wash pumpkins
• Slice off tops (as if you were going to make Jack O’ lanterns) and cut in half.
• Scoop out stringy inside and seeds (save seeds to roast if you like)
• Slice halves into smaller chunks and place on baking sheet
• If serving a roasted pumpkin side dish, or to use in salads etc. drizzle with olive oil and sprinkle with a dash of salt & pepper. [Note: SKIP if making puree.]
• Roast for 45 minutes or until light golden brown and fork tender.

Roasted pumpkin serving suggestions: Serve hot as a palate pleasing side dish. Or allow to cool, and slice thinly to toss into a salad.

To make puree:
• Gently peel off the skin or scrape the flesh from the skin.
• Toss a few chunks at a time into a food processor or blender.
• Pulse until smooth and creamy adding one to three tablespoons of water if/as needed.
• You can use immediately in your recipe or freeze for future use (Hint: You can freeze in ice-cube trays for easy to use cubes.)

Puree serving suggestions: Substitute for oil or butter in your baked good recipes. Stir into smoothies, yogurt, or steel-cut oatmeal.

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