#roast pumpkin

[halleehalfgallon]

what we ate at our son’s 1st birthday party:

-homemade kimchi, quick pickles & kraut

-homemade butter and jam for the ployes

-a bowl of ployes (a buckwheat sort of pancake we eat in the northeast — they can be eaten sweet or savory!)

-a kale salad from our garden, dressed with lemon and oil (wonderful flavor, but also softens the kale!)

-a vat of mashed potatoes

-stuffed mushrooms

-baked apples (cored and stuffed with a butter/brown sugar mixture)

-honey glazed carrots, also from the garden

-stuffed roast pumpkins (pie pumpkins with a stuffing made from spices, broth, bread my brother made and celery from the garden!)

we feel so lucky that we were able to pull this off. we have been working for years to get to the point where we are growing much of our food, and being able to share this year has been incredible.

[quo-usque-tandem]

Roast pumpkin with dukkha and pomegranate

[basicallybaking]

How to Roast Pumpkin

If you've just scraped seeds out of your pumpkin (save those for roasting!), then you're ready to roast a pumpkin which is, no joke, the easiest squash to

This recipe works well, but I needed to roast for an hour and a half instead of 45-50 minutes, but I should have done it for longer, I think. I removed the skin with a peeler because I couldn’t scoop out the flesh. I pureed it in the food processor and had to add some water to get it to puree properly.

[brightandblossom]

It's that time of year when I make roast pumpkin wedges as often as possible.

[thisismyapathy]

Drunken Chocolate Pumpkin Bread Creme de cacao helps deliver added moistness to this roasted-pumpkin bread with chocolate chips.

[lalucia]

Roast Pumpkin, Caramelized Onion & Walnut Pizza Caramelised onions, 3 large brown onions, 1T olive oil, 1t br sugar, Red wine; Roast Pumpkin 800g pumpkin, Olive oil, Salt

[artharnessedfromabove]

via [Kayla Savill]

[52vegandinners]

WEEK #45 Roast pumpkin and tabouli Roti with hickory smoked “sour cream”

I got this recipe idea from a local pub, and substituted Tofutti’s “better than sour cream” for yoghurt to make it vegan (thanks for the idea, Fiona!). The sour cream is mixed with liquid smoke – which really elevates the meal. Try adding apple cider vinegar to replicate the tang of the yoghurt.

The flatbread is Vegan Richa’s Whole Wheat Roti from her Cookbook (except I used 1/3 chickpea flour to 2/3 plain flour instead of the whole wheat). She has a lot of flatbread recipes on her blog, but not the simple one I used. Here is one that could go quite nicely with this meal if you leave out the herbs and spices. http://www.veganricha.com/2015/10/rosemary-pumpkin-flatbread-yeast-free.html

Top the roti with roasted pumpkin slices (just pumpkin sprayed with cooking oil and sprinkled with salt, then baked until soft); generous helping of tabouli (I bought mine in a tub but you could prepare this ahead of time) and finish by spooning on the smoked sour cream.

Absolutely delicious. 10/10. Can’t get enough.