Once you’re able to prepare dinner, comply with your recipe. “Treat it such as you would any winter squash. Roast it, steam it, or minimize it into chunks and add it to soups, stews, and curries,” Kelly says. Besides pumpkin pie, different scrumptious pumpkin choices to attempt embrace: pumpkin muffins, pumpkin bread (this recipe from Smitten Kitchen is great), and even pumpkin pasta.
And do not throw out the seeds! Pumpkin seeds are an awesome addition to salads, snack mixes, and extra. “One of my favourite methods to make use of pumpkin seeds is in sikil p’aak, a Mayan pumpkin seed dip,” says Kelly. “The seeds are pureed with onion, tomatoes, hot peppers, and fresh citrus juice. It’s a great alternative to guacamole or hummus, and you can dip everything from tortilla chips to jicama sticks in it.”
You also can garnish tacos with crunchy, nutrient-packed roasted pumpkin seeds. “Their nuttiness pairs well with the spice blends that we incorporate into many of our Latin-inspired recipes,” says Kelly. Toss blanched, rinsed pumpkin seeds with olive oil, salt, pepper, and your favourite spices (Kelly likes Aleppo pepper and cumin). Roast at 425 levels for about 12 minutes, stirring sometimes to ensure they prepare dinner evenly and do not burn.