I received three gorgeous organic pumpkins from my girlfriends garden. One was given as a gift and the other two served me very well as nice decorations for photos and for Halloween decor. Then it was hmmmm, what do I do with them now. We didn’t have time for carving them this year, so I saw that my girlfriend Marie whom I received them from roasts hers and puts the pulp in the freezer for a later use, what a great idea!!! So off I went to do just that. Thanks again Marie for your gorgeous pumpkins!!!
In the first pumpkin I had big gorgeous seeds so instantly I wanted to roast them. This is so very easy and with a little forward thinking they turn out to crispy, salty and delicious. Ken and Amber loved them. The secret is to brine them overnight. They may not look super crispy but trust me they were!! Crunch, crunch, crunch they were gone in no time. I hope you try this with leftover pumpkins that you might have lying around after Thanksgiving. ENJOY!!!
This recipe is not an exact science as the amount of pumpkin seeds will vary greatly from pumpkin to pumpkin. For the amount I did in the pictures I used 1 Tbsp. Kosher salt in a medium bowl filled with water, stir to dissolve. Place cleaned pumpkin seeds in the bowl and let sit overnight.
Drain seeds and dry well on a tea towel. They will stick but don't worry with a brush of your hand they come right off. Place them on a large baking sheets and drizzle with 1-2 Tbsp. olive oil. Season to taste with garlic powder and seasoning salt. Don't forget they will be salty from the brine too! Roast in a 325F oven for 10 minutes. Toss and then return to the oven for another 10 min. You don't want them too brown as they will taste burnt. The color that you see in the photos offers a crisp and perfectly done pumpkin seed. Let cool on a tray and then store in a jar or container.
Here it is another Monday and low and behold we have snow again on the ground. Also it is coooooold, brr!! I will be heading back to bed today to try and fight the worst cold and laryngitis I have had to date. Almost two weeks of this, ARG!! I have so much to show you and so much to do. It will all happen though, it always does.
So I was looking back through the archives and came across these magnificent Scalloped Sweet Potato/Potatoes. A dish that I made last year for The Mustard Seed. Something I do every November. It is our local shelter and in a small way it is us giving back.
These potatoes are great for this time of year and make an excellent side for Thanksgiving of any special dinner. Click HERE for the recipe!!! ENJOY!!
I am excited about this week’s theme of Squashin’ Winter!! I love squash any which way!!! I also don’t think to cook it enough maybe because I need lots of really good recipes. Well #SundaySupper has really helped out with that!!
It didn’t take me long to think of what I wanted to do with squash though this week. I just had to think back to a couple of weeks ago when we were invited to our dear friends home for Thanksgiving dinner. I loved every morsel of food that I consumed that night!! I longingly thought back at the amazing acorn squash that my girlfriend Nan had made. This is my favorite way to have them but I have never had them with cranberries and I haven’t had acorn squash forever and I adore it!!!
This recipe is so simple and lets the squash shine!!
It is also so festive looking with amazing colors!!
Although this recipe is great for a special occasion it so easy for any night. Bump up your everyday meals to another level with this delicious squash recipe. Your family will love you for it. ENJOY!!
Acron Squash With Cinnamon and Cranberries for Squashin' Winter #SundaySupper
Author: Nan Levesque
Recipe type: Side Dish
A super easy side dish that will get you rave reviews for your Thanksgiving table!!!
2 Tbsp. butter
2 Tbsp. brown sugar
Cranberries, fresh or frozen
Preheat oven to 350F. Wash and slice acorn squash in half, remove the seeds and scrape clean. Slice off a small amount on the under side if needed to have the squash sit properly. Poke holes in the flesh with a fork.
Sprinkle with cinnamon, add 1 Tbsp butter and 1 Tbsp. brown sugar to each half. Add about a dozen cranberries to each half. Wrap the halves individually and tightly with foil.
Repeat with more squash if needed. If you have a large amount of other food, reserve ¼ squash per person if less then ⅓ per person.
Bake for 1 hour until squash is very tender. Carefully unwrap the foil and slice each half in thirds or quarters and divide cranberries among each slice.
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