Cooking pumpkin or any kind of squash is so unbelievably simple:
- Cut in two with a large knife (be careful, they're hard!)
- Scoop out the "innards"
- Lay face down in a baking dish with a bit of water (1/4 to 1/2 inch)
- Bake at 350F for 45 minutes or so (depends on the size) until it's soft
|Roasted pumpkin. Ready to peel.|
- Let it cool for a quick bit and peel off the skin
- There you have it, amazing, delicious, nutrient-dense pumpkin!
Keeps in the fridge for a few days, or freeze it for later use.
So now what do you do with your pumpkin... Well a few ideas for you. Some tried and tested, some recipes to come this week, to use up that gorgeous bowl of orange goodness.
|Here's how they look. They taste AMAZING.|
- I used 2 tablespoons of ground chia, instead of one.
- I used 1/2 cup brown rice flour and 1/2 cup of quinoa flour to make up the 1 cup of flour.
- I used arrowroot flour instead of tapioca and only 1/4 cup.
- I substituted the agave for raw honey, still at 1/2 cup.
- I lowered the amount of maple syrup to just 1/4 cup.
Other great ideas for pumpkin (that I have tried or will be trying):
- Pumpkin soup, this is on my meal plan list for this week.
- Pumpkin pie overnight oats, these are so easy to make the night before.
- Pumpkin pie oatmeal, amazing for cold mornings.
- Butternut squash brownies, these are SO GOOD, just sub the butternut squash for pumpkin (or any squash really!)
Have you any creative and good ideas for using the very stellar pumpkin?