Pumpkin Time!

Pumpkin Season is Here!

It's that time of year again - autumn has begun and that means pumpkins are coming into their prime. Pumpkin is such a great ingredient to use, because you can actually use the whole thing - seeds and all! Roasted pumpkin seeds are a great snack and super easy to make...but they go fast! If you aren't using your pumpkin to make a crazy jack o'lantern, you can cook off the pumpkin flesh and have it as a yummy side dish with grilled chicken or a juicy steak! Don't go to the grocery store to get your pumpkin - head over to a pick your own pumpkin farm, like Whittamore's, so you know it's farm fresh, plus it's fun!

 

 



Ingredients:

Seeds from one Pumpkin, pulp removed, especially the big chunks
2 Tbsp Avocado Oil, you can also use butter if you prefer
1/2 Tsp Smoked Paprika
1/4 Tsp Cayenne Pepper
Sea Salt to taste

1. Line a baking sheet with parchment paper or foil and heat your oven to 350F.
2. In a bowl, toss the avocado oil and seeds, coating evenly. Add in your spices and salt and combine thoroughly.
3. Spread the seeds onto the baking sheet in a single layer and place in oven.
4. Bake for 20-30 minutes tossing the seeds to ensure they are baking to an even golden colour and not burning.
5. Remove from oven and cool before eating. Place in an airtight container if not consuming at one time.

NOTE** If you want to bake the pumpkin flesh, treat it like squash. Line a baking sheet with aluminium foil or parchment paper. Clean the pumpkin to ensure any dirt is off of the outer shell. Drizzle the inside of the pumpkin with avocado oil and place face down on the baking sheet. Bake in a 400 degree oven until you are able to poke a fork through the shell, usually about 45-60 minutes depending on how big your pumpkin is. Remove from the oven and allow to slightly cool, then scrape out the cooked pumpkin and season to your liking!