Easier than Pie Pumpkin

[Guest guest]

Christian-Vegan-Cooking, " Anon Ymos " <ymosanon@h...>

wrote:

 

My kiddos adore pumpkin and can barely wait to eat it whenever I

purchase one, which is weekly this time of year. (You should hear

them in the store...we amuse whomever might be passing by.) We use

pumpkin in every way imaginable--from tofu cheesecake to bisque!

This is by far the easiest pumpkin recipe I have--I think it is

beautiful in its simplicity and presentation. It is no fuss, no

frills....just an everyday dish.

 

Spiced Pumpkin Side Dish & Seeds

 

1 organic pumpkin (smaller " pie " pumpkins are best)

1/8 tsp cinnamon (to taste really)

1/8 tsp nutmeg (to taste really)

dash of ground cloves

salt

pure organic maple syrup and earth balance margarine (optional)

 

--preheat oven (or don't) to 350 degrees

--cut pumpkin in half, reserving seeds for later

--sprinkle with salt

--place in a covered casserole with about an inch of water

--bake for about 50 minutes

--take out dish and carefully flip pieces, the flesh should be

pulling away from the skin...if not put back in and check again in 10

mins.If ready, mash flesh with fork carefully keeping the skin

intact. Sprinkle with spices, drizzle with maple syrup and add a tsp

or so margarine (My kids eat it without added fat and NO

sweetener...my husband eats the sugar and margarine)

--Return to oven for 10 mins to heat through

--Serve directly from the shell

 

Seeds:

Spiced Pumpkin Seeds

--soak cleaned seeds overnight in salt water

--dry thoroughly in a towel

--spray a baking sheet with canola oil (I use a Misto) and spread

seeds in and even layer

--spray seeds lightly with oil and sprinkle spices--cinnamon, clove,

nutmeg, allspice

--bake in a 250 degree oven for an hour or so--shaking the pan every

so often

 

This is the method I use to avoid browning of seeds (which my kids do

not like) you can do a variety of flavors or keep them au

natural...which I often do.

 

Have a great day,

--Anon