Sentences with phrase «use roasted pumpkin»

I would love to use my roasted pumpkin to make this salad!

I would love to use my roasted pumpkin to make this salad!

I used roasted pumpkin and at the end took the onion mixture and blended it with the sauce.

I decided recently that I'd make a hummus using roasted pumpkin seeds along with chickpeas and some leftover squash puree.

I used roasted pumpkin for depth of flavour and a less wet mix, but for speed you could use fresh raw chunks or puree from a can BUT in that case you will likely need to add extra oatmeal (or a similar dry ingredient) since the resulting mix will be wetter than when using roasted pumpkin which has a lot less moisture remaining.

Bob, I've seen several recipes for pie using roasted pumpkin.

Not exact matches

Do you use raw pumpkin and sunflower seeds or roasted?

The other week i started making this sauce before I realised I was out of pumpkin... So I used roast eggplant instead (and thyme in place of sage).

This looks so good, I wonder if you can use pumpkin puree instead of roasted pumpkins, since that's the only thing I have and I'm craving a pumpkin bread.

(It could definitely be because I used canned instead of fresh roasted pumpkin — perhaps the fresh roasted has more flavor.)

I love making pie with fresh roasted pumpkin; I find that it tastes silkier, too, in the recipe I use.

I use my Magic Bullet to quickly mix up a sweet honey balsamic dressing and toss it together with some spinach, pecans and pumpkin seeds, while my chopped butternut squash is roasting in the oven.

I plan on making some sweet potato waffles for the freezer this week (using my pumpkin wafflerecipe, but replacing the pumpkin with mashed roasted sweet potatoes) for the kids» breakfasts.

You can either roast a fresh pumpkin or use puree (just make sure to get plain pumpkin and NOT pie filling!).

I decided to use simple ingredients, roasting my own pumpkin pure, because that's the way I like it.

If you are feeling lazy you can just mash the roasted pumpkin slightly and then use an immersion blender half way through the cooking.

Quinoa (1 cup), rinsed and soaked for an hour Fresh parsley (1/2 bunch), chopped Fresh dill (1/2 bunch), chopped Fresh chives (1 bunch), finely chopped Pumpkin seeds (1/4 cup), lightly toasted in a dry skillet Raisins (1/4 cup) Yellow zucchini (2), sliced into sticks Carrots (1 bunch), sliced into stick — about the same size as zucchini Red onion (1 medium), sliced into wedges Garlic (4 cloves), wrapped in tinfoil to be roasted with veggies Korean chili powder to season the veggies — to taste (not seen here but used.

I used cubed roasted pumpkin in this recipe but this recipe is versatile.

Interesting fact: Early Native Americans first prepared pumpkin by cooking it in strips over campfires and they used the sweet flesh in numerous ways: roasted, baked, parched, boiled and dried.

For toppings, I added roasted butternut squash pieces, but you can also use a spoonful of this cinnamon pecan pumpkin butter instead, or just sprinkle some caramelized nuts.

Jeanette's Healthy Living: Gluten - Free Pumpkin Spice Pancakes Chez Us: Pull Apart Pumpkin - Pecan Bread With Maple Bourbon Frosting And Love It Too: Vanilla Pumpkin Swirl Cake With Vanilla Palm Sugar Glaze Haute Apple Pie: Creamy Pumpkin Penne With Italian Sausage HGTV Gardens: Garden - to - Table: Pumpkins From My Corner of Saratoga: Chocolate - Pumpkin Cake Made By Michelle: Pumpkin Scones Napa Farmhouse 1885: Roasted Pumpkin and Black Bean Stew With Chorizo and Pepitas Devour: 5 Delicious Ways to Use Pumpkins After Carving Virtually Homemade: Pumpkin Pancakes With Maple Cream and Candied Vanilla Pecans The Heritage Cook: Gingery Pumpkin Mousse With Whipped Ginger Cream Thursday Night Dinner: Chocolate Chip Pumpkin Pie FN Dish: Primping Up Pumpkin Feed Me Phoebe: Roasted Pumpkin Wedges With Chili, Lime and Cotija

I used only 1/2 cup of sugar in this recipe because of the intensely sweet flavor kuri squash develops when it's roasted, but I've added 3/4 -1 cup of sugar when using pumpkin.

I used a roasted sugar pumpkin in place of the canned pumpkin.

I finally made my own roasted pumpkin seeds this year, and used three different spice blends.

Roast in a preheated 375 degree F. oven for 7 to 10 minutes or until the seeds are lightly browned and crispy.You can garnish this soup with a variety of different options such as a dollop of light sour cream, a spoonful of diced pears and chopped roasted chestnuts sauteed until tender, some chopped fresh greens such as watercress, or with a sprinkling of roasted crisp pumpkin seeds as I used in the photo.

I would love to make this using the seeds from the pumpkins currently roasting in my oven... could you tell me the process?

For the Mexico - inspired portion of this recipe we're using tomate verde (tomatillos), avocado, lime juice, pepitas (roasted and salted pumpkin seeds), and a little bit of fresh jalapeno chili pepper.

I prefer to roast my fresh pumpkin first before using it to increase the flavor that develops through the caramelization that takes place when vegetables are roasted.

Canned pumpkin is fine in this recipe, if you are feeling more adventurous you can roast your own pumpkin (or winter squash) and use that instead.

She shares lots of creative recipes using pantry staples, like this Roasted Red Cabbage Pesto and her Roasted Pumpkin Thai Red Curry, which is an absolute favorite of mine.

I like to use homemade roasted pumpkin puree, but you can easily substitute canned pumpkin.

I had left over roasted pumpkin and used it two ways.

My Dad always used to roast pumpkin seeds (it was one of my favourite treats after carving the jack - o - lantern at Hallowe'en) but you've taken them to a whole new level here!

I used a local organic pumpkin that I roasted, but everything else was per the recipe.

I am about to roast two small pumpkins and wasn't sure if I was going to use it or freeze it.

If you can't get your hands one of the specific NatureBox products used in the recipe, feel free to substitute with something similar (i.e., chopped pretzels, dried cranberries and / or apples, almonds, pumpkin seeds, honey - roasted peanuts, white chocolate chips, etc..)

Let me know in the comments if you try roasting the seeds from a pumpkin you are using for another recipe!

Apart from tasting great and being very healthy for you too, I had two large pumpkins I bought a month or so ago that I had to use up before we left Umbria so last week I roasted both, and had a «pumpkin day» in my kitchen.

I roast sesame seed, pumpkin seed, and unsweetened coconut in a pan and use it as a topping for sauteed kale or swiss chard.

This simple method for roasting pumpkin seeds can also be used to roast seeds from butternut and acorn squash.

I've made it with both store - bought pumpkin puree, and homemade roasted butternut squash puree, and depending on which one you use, you can add more or less maple syrup.

I'm a coconut oil fanatic for all my cooking and baking and using this healthy fat when roasting your pumpkin seeds will only give you even more added health benefits.

I'll have to try this with roasted sweet potatoes... since any form of pumpkin pie / cheesecake / ice cream is forbidden my house (my bf hates the taste of pumpkin and I try to use whole vegetables but am too lazy to prep pumpkin)

While he was working on his masterpiece, I put the pumpkin seeds to good use, roasting them together with some brown sugar, sea salt and cinnamon for a deliciously crave - worthy, sweet and salty snack.

And I did use real, roasted pumpkin.

If cooking with fresh roasted pumpkin is not your thing, try my paleo pumpkin recipes that use canned pumpkin!

I halved the recipe for 4 people but used the full amount of spices and used fresh pumpkin roasted and pureed - just because I had some on hand.

Love this for salad On a low sugar diet, I put this over mixed greens for a hearty salad, substituting raw coconut nectar for the brown sugar, using a simple apple cider vinagrette and garnishing with roasted pumpkin seeds.

If you are looking for more ways to use up leftover pumpkin flesh after carving them, check out this Pumpkin Fruit Cake or Curried Pumpkin Soup by Camilla, Roasted Pumpkin Hummus by Helen, Creamy Pumpkin Soup with Toasted Almond Flakes, Cream of Roasted Pumpkin & Sweet Potato Soup with Parmesan Crisps or Halloween Pumpkin Soup with Milk we previouslpumpkin flesh after carving them, check out this Pumpkin Fruit Cake or Curried Pumpkin Soup by Camilla, Roasted Pumpkin Hummus by Helen, Creamy Pumpkin Soup with Toasted Almond Flakes, Cream of Roasted Pumpkin & Sweet Potato Soup with Parmesan Crisps or Halloween Pumpkin Soup with Milk we previouslPumpkin Fruit Cake or Curried Pumpkin Soup by Camilla, Roasted Pumpkin Hummus by Helen, Creamy Pumpkin Soup with Toasted Almond Flakes, Cream of Roasted Pumpkin & Sweet Potato Soup with Parmesan Crisps or Halloween Pumpkin Soup with Milk we previouslPumpkin Soup by Camilla, Roasted Pumpkin Hummus by Helen, Creamy Pumpkin Soup with Toasted Almond Flakes, Cream of Roasted Pumpkin & Sweet Potato Soup with Parmesan Crisps or Halloween Pumpkin Soup with Milk we previouslPumpkin Hummus by Helen, Creamy Pumpkin Soup with Toasted Almond Flakes, Cream of Roasted Pumpkin & Sweet Potato Soup with Parmesan Crisps or Halloween Pumpkin Soup with Milk we previouslPumpkin Soup with Toasted Almond Flakes, Cream of Roasted Pumpkin & Sweet Potato Soup with Parmesan Crisps or Halloween Pumpkin Soup with Milk we previouslPumpkin & Sweet Potato Soup with Parmesan Crisps or Halloween Pumpkin Soup with Milk we previouslPumpkin Soup with Milk we previously made.

-- I have tried this recipe using homemade roasted pumpkin puree as well as several different brands of pureed pumpkin (BPA free)-- some are watery than others, but they've all worked very well.