Fun fact: You don’t have to carve a pumpkin to enjoy crispy, salty, fresh-roasted seeds. You can make a version using any winter squash, such as butternut, delicata, kabocha or acorn—just scoop out the guts, separate out the stringy bits, and place the seeds on a parchment-lined baking sheet. Toss with 1/2 tsp. olive oil per 1/4 cup seeds and season. Arrange in a single layer (so they’ll roast instead of steam) and bake at 325° until crunchy, 15 to 20 minutes. Sprinkle on salads, soups or ice cream (seriously!), or gobble them up right off the baking sheet, like we did in the test kitchen. Here are 5 fall squash recipes to try it with:
– By Ananda Eidelstein
The Pumpkin Spice Latte might arrive to the fall party a little too early, but you know it’s officially pumpkin season when shelves are lined with cans of it, pastry counters are filled with squash-stuffed desserts and your Instagram feed has more orange than you ever thought was possible. This year, rather than sticking to your typical pie or cake, try something new! We’ve collected seven of our favorite ways to incorporate this gorgeous gourd into all things sweet and savory. Who needs a latte, after all?
Every week, we check out YOUR food photos on Instagram and pick a
“Whatcha Cookin’ Wednesday Featured Cook of the Week” to appear on our blog and have a chance to be featured in a future issue of the magazine.
Instagram user @greedygirlcooks is just like us: she’s totally into fall flavors right now, and we can tell with this Pumpkin Sausage & Raisin Rice dish! She used homemade stock, fresh pumpkin, savory breakfast sausage and fresh sage. Does that just scream, “fall” or what?! Get the recipe on her blog here.