My go-to solution is always to season + roast. These roasted pumpkin seeds are so easy to make, and completely versatile ...

There’s something magical that happens when the air turns crisp, the leaves start to fall, and I get my first whiff of ...

Try this strawberry quinoa salad for a nutritious lunch. This vegan salad includes chickpeas, kale, spinach, and pumpkin ...

Seema's easy pumpkin soup is made with caramelised ... As an alternative, halve the squash, scoop out the seeds and stringy centre, and roast the halves, cut-side down, as in the recipe.

Pumpkin seeds are perfect in everything from energy bars to edamame dip, and they also pack in protein, fiber and tons of vitamins and minerals. We love to roast them with sriracha, add them to ...

First, roast the pumpkin: Preheat oven to 425 degrees. Scoop out seeds with a spoon and discard. Slice into ¾-inch wedges. Spread on a baking sheet. Toss with 1 tablespoon oil and season with 1 ...

Add the pumpkin seeds and 1/4 cup of the oil and puree ... Arrange the potatoes cut side down on 2 baking sheets. Roast for about 25 minutes, switching the position of the pans halfway through ...