If you’re carving pumpkins for fall festivities, why not roast the seeds for ... Also read Recipe of the Week: Autumnal Pumpkin and Goat Cheese Frittata Preheat oven to 300°F (150°C).

You can even have pumpkin seeds for dessert with this recipe for honey roasted pumpkin seeds. It is a little healthy sweetness that goes a long way after a filling, ...

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 ...

Or try making pumpkin halwa – the nutty flavour of the pumpkin flesh blends well with the other nuts and seeds. Roasted pumpkin seeds are great on their own as snacks and can be incorporated ...

Chop the green onions and parsley, medium to fine. Set aside. Roast the pumpkin seeds in the preheated oven, then grind them (medium to fine) in a food processor. Put the sesame oil in a large ...

Seema's easy pumpkin soup is made with ... scoop out the seeds and stringy centre, and roast the halves, cut-side down, as in the recipe. Carefully scoop the cooked flesh out from the skin with ...

Roasting the cabbage and pumpkin is key to unlocking their natural sweetness and flavour, which pairs perfectly with a creamy cashew sauce and crispy spiced chickpeas.

Julian Medina of Toloache and Toloache 82's solution to overcooked Brussels sprouts: a quick deep-fry technique finished off with a flourish of queso fresco and roasted pumpkin seeds to up the ...