Early winter pumpkins are a great time to roast and freeze some. Select roasted small, sugar or pie pumpkins for these recipes to eat now.
How to roast a pumpkin
1. Preheat oven to 300℉ (150℃).
2. Cut pumpkin in half and then quarters.
3. Use a large spoon to scoop away the seeds. (Wash, remove pulp, and roast them with or without herbs.)
4. Place pumpkin pieces flash-side down in a baking pan.
5. Add a little water.
6. Cover with aluminum foil.
7. Roast about 45 minutes to an hour. It is tender when pierced with a fork.
8. Let the pumpkin cool.
9. Cut flesh away from the skin and cut into chunks.
10. Refrigerate or freeze.
Morning Pumpkin
1. Purée together:
- roasted pumpkin chunks
- plain organic yogurt (almond yogurt-dairy free)
- some honey
- add cinnamon and ground ginger
---or---
Pumpkin Porridge
- Whisk purée pumpkin, 1 part milk (almond, rice, soy, or coconut) to 1 part water, bring to boil.
- Add ground cinnamon, nutmeg, cloves, chia seeds, and 2 parts oats.
- Cook about 20 minutes.
- Serve in a bowl, drizzle honey over the top.
Noon Pumpkin
1. Toss together:
- roasted pumpkin chunks
- cooked quinoa
- chickpeas (garbanzo beans)
- dried organic cranberries, raisins, and sunflower seeds
- spoonful each: teff and chia seeds
- topped with chopped parsley
Super-time Pumpkin
1. Toss together:
- roasted pumpkin chunks
- arugula or mixed lettuce
- (gluten-free) cooked pasta
- crumbled feta cheese (or dairy-free mozzarella cheese)
- topped with toasted pumpkin seeds (that you had roasted)
---or---
Pumpkin Pasta ♯2
1. Cook (gluten-free) pasta.
2. Drain and toss with warm pumpkin chunks.
3. Add olive oil, Italian spices, and basil.
4. Garnish with grated Parmesan cheese (or dairy-free cheese) and chopped olives.
-modified "Natural Choices"
