This quinoa spinach salad is loaded with fall favorites like butternut squash, chopped apples and quinoa.
Serving Size: 2
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Chopped pecans, pumpkin pie spices, and white chocolate are stirred into a creamy pumpkin-laced fudge to make what’s sure to become a new holiday tradition. You can tweak the recipe by adding a little more spice, skipping the nuts, or using dark chocolate chips instead of white.
Yield: Makes about 3 pounds
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This special stew is the meal the kids will look forward to each fall when the fresh pumpkins come out of the garden. The stew is cooked and served right in the pumpkin shell. A true taste of autumn, it also makes a pretty presentation at a potluck.
TOTAL TIME: Prep: 2-1/2 hours
Bake: 2 hours
Makes: 8-10 servings
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You know the drill. Pick out a pumpkin, grab some carving templates and tools, and away you go. But when you’re elbow-deep in pumpkin innards this fall, don’t forget to reserve the seeds for an easy, addictive snack that’s ready in minutes.
Pumpkin seeds, also called Pepitas, are an amazing snack that you can roast and enjoy in just a few simple steps. You can season your seeds any way you like, opting for a savory flavor profile—think cumin and coriander—or a sweet combination, like cinnamon and ginger. No matter how you season them, roasted pumpkin seeds serve as the perfect blank canvas for the flavors of your choice.
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What to do with leftover pumpkin? Make pumpkin bread of course! Did you know that not all pumpkins are equal when it comes to cooking? Those large carving pumpkins? Probably best left to carving, and maybe salvaging the seeds to roast. Jack-o-lantern pumpkins are raised more for their durability than for their taste.
Most people use canned puréed pumpkin for baking recipes like this because of the consistent results. If you want though, you can easily roast up a sugar pumpkin, butternut squash, or kabocha pumpkin for its purée. You’ll get more roasted and caramelized flavor that way. Steaming also works, though you’ll miss the extra flavor from the roasting.
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