When Halloween is over, you’re faced with the aftermath of the extravaganza. Along with the excess of B-rated candy, there are pumpkins to contend with. No worries. You can take the small pumpkins (the uncarved ones), whack them up and roast them. No need to peel—just cut in half, scoop out the seeds (we’ll deal with those in a moment), cut them into wedges, cook at 400F; drizzle with maple syrup, honey, brown sugar (or just about anything you want); and roast some more.
When done, you have a great tasting, super-nutritious side to just about anything.
Now for the seeds. To be super-industrious (and green-minded and all that), use them, too. Rinse all the orange pumpkin sludge off, sprinkle them with any seasoning you want—a little onion powder, garlic salt, pepper, sugar and paprika will do—and roast them alongside their mom for a crunchy, high-fiber snack. We love fall; it’s the season that keeps on giving.
— By Jill Melton, Relish Editorblog comments powered by Disqus