Pumpkin Save Your
Recipes
A
re you finding yourself failing once again at pumpkin carving? Don’t just throw it away – while you might have intended it to only be a decoration, you can easily turn it into a great dish or a sweet treat. Here are two great recipes that will recycle your sad jack-o-lantern attempt. So ditch the pumpkin spice latte, and get into your kitchen to whip up a bit of fall flavors in your own home (or don’t ditch the latte, we won’t judge).
ROASTED SPICY PUMPKIN AND SQUASH INGREDIENTS
PUMPKIN COOKIE DOUGH INGREDIENTS •
1/2 cup pumpkin pureed in blender
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1/2 cup vanilla flavored protein powder
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1/2 cup gluten-free oat flour
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1 tablespoon of maple syrup
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2 tablespoons of almond butter
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1 tablespoon of almond milk
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dark chocolate chips
2 pounds fresh pumpkin, peeled & seeded
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1 tablespoon salt
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1 teaspoon ground black pepper
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3 whole yellow squash
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1 teaspoon smoked paprika
INSTRUCTIONS
•
1 onion
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1 teaspoon cayenne pepper
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4 tablespoons olive oil
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(optional) sprig of thyme
In a bowl, combine the pumpkin, protein powder, flour and maple syrup. Mix together thoroughly.
•
INSTRUCTIONS Pre-heat oven to 200°C or 400°F. Carefully peel and seed the pumpkin. Cut pumpkin and squash into 2” cubes. Cut onion into several wedges. Place pumpkin, squash and onion into a large roasting tray before drizzling olive oil over it. Sprinkle salt, pepper, paprika and cayenne pepper over the mixture to ensure everything is properly coated (you can add more or less cayenne depending on your taste and spice level).
In a small sauce pan, melt the nut butter with the maple syrup and add to the pumpkin mixture until fully incorporated. Add almond milk to desired consistency. Leave in fridge for a day or so for best results.
Bake in the oven for about 30 to 45 minutes or until everything is soft & also tinged brown at the edges. Before serving sprinkle a bit of thyme over the top and garnish with sprig of thyme. 28 | LIFE IN CASTLE HILLS | OCTOBER 2020
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