November 1, 2006
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Pumpkin That's Twice as Nice

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.

Maple Roasted Pumpkin Wedges printer friendly version Cooking pumpkins are sometimes labeled pie pumpkins or sugar pumpkins, but any small pumpkin (or winter squash) will work. Roasting times will vary depending on the size and moisture content of the pumpkin. Ingredients 1 small pumpkin (2-3 pounds) Maple syrup Salt and pepper Relish Cookbook Over 75 recipes in a snazzy paint-chip style format. Looking for more recipes? Try searching our database of recipes. For more tips and articles, try Relishmag.com. Instructions 1. Preheat oven to 400F. Cut pumpkin in half; scoop out seeds. Cut halves into 2 or 3 wedges depending on size of pumpkin. Place skin side down on roasting pan. Cover with foil; bake 15 minutes or until pumpkins are fork tender. Drizzle with maple syrup and sprinkle with salt and pepper. Bake, uncovered, 15 minutes or until browned. Serves 4. Roasted Pumpkin Seeds printer friendly version Ingredients Pumpkin seeds Olive oil Onion powder Garlic Powder Sugar Paprika Kosher salt Pepper Instructions 1. Preheat oven to 400F. Place pumpkin seeds on a cake pan or baking sheet. Drizzle with a little olive oil. Sprinkle with remaining ingredients to taste. Toss well. Bake, uncovered, about 30 minutes or until seeds are dry and toasted.