Pumpkin That's Twice as NiceThe big night is over. Now you're faced with the aftermath of last night's Halloween extravaganza. Along with the excess of B-rated candy, there are pumpkins to contend with. No worries. You can take the small pumpkins (the uncarved ones), whack 'em up and roast them. No need to peel-just cut in half, scoop out the seeds (we'll deal with those in a moment), cut them into wedges, cook at 400F, drizzle with maple syrup, honey, brown sugar (or just about anything you want) and roast some more. Voila, you have a great tasting, super-nutritious side to just about anything.Now for the seeds. To be super-industrious (and green-minded and all that), use them too. Rinse all the orange pumpkin sludge off, sprinkle them with any seasoning you want-a little onion powder, garlic salt, pepper, sugar and paprika will do-and roast them along side their mom for a crunchy, high fiber snack. We love fall; it's the season that keeps on giving.
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