My husband and I are blessed to have fruit bearing trees in our backyard. On either end of the fence in the far corners of our nearly 2-acre lot, we have a fig tree and a pear tree and have truly enjoyed their bounty this summer. Continue reading “Two’s a Pear: Sweet and Savory”
I love the tradition of carving pumpkins in October, and roasting the pumpkin seeds afterwards is just icing on the cake. Crunchy and a great snack with a seasonal beer, using the seeds is a special little take away from the festive and fun activity.
Eat the seeds alone or sprinkle on top of a salad for added texture. You can also toss them into homemade granola, garnish your soup with them or even use them in baking! Check out these 21 Delicious Things to Do with Pumpkin Seeds from BuzzFeed Life. You can also learn what’s new and beneficial about pumpkin seeds by visiting the World’s Healthiest Foods website.
Hope you’re enjoying the fall season as much as I am. Have fun with this recipe, and happy fall, y’all!
Roasted Pumpkin Seeds
Place pumpkin seeds in a colander and rinse off all pulp. Pat seeds dry with paper towels, then place them on a greased baking sheet. Sprinkle seeds with salt and pepper, then drizzle with olive oil. Use your hands to toss the seeds around until they’re evenly coated. Roast in a pre-heated 350 degree oven for 15-20 minutes until golden brown. Best enjoyed with a festive beer.
Do you have a favorite way to enjoy pumpkin seeds? I’d love to hear about it!
“Not dressing up the meal with color is like sending someone out of the house without clothes” – Japanese proverb
With Thanksgiving less than a week away, dreams of green bean casserole, sweet potato souffle and pumpkin pie have been dancing in my head. I’m always looking for an unexpected, colorful side dish to add to the table though, and my Honey-Roasted Butternut Squash dish fits the bill. Often pureed for soups and casseroles, butternut squash is a winter squash with a sweet, nutty taste similar to its cousin pumpkin. The hardest part about this recipe is peeling and dicing the squash, which really isn’t hard at all.
You’ll need a sharp knife and a vegetable peeler.
Remove the peel from the hour-glass shaped gourd.
Then scoop out the pulp. The butternut squash has a yellow skin and an orange, fleshy pulp. The squash becomes sweeter and richer as it ripens.
Dice the squash into 1-inch cubes and place in a single layer on a baking sheet.
Drizzle the squash with extra virgin olive oil and honey, then sprinkle with kosher salt and freshly ground black pepper. Also, throw in a few unpeeled cloves of garlic for added flavor.
Roast the squash at 450 degrees for 30 minutes. Serve it up by adding a little butter, then finish the dish with a sprinkle of kosher salt. My Honey-Roasted Butternut Squash is sure to melt in your mouth and provide a nice pop of color for your plate!
Check out the health benefits of eating this power food from Whole Living.
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