My go-to solution is always to season + roast. These roasted pumpkin seeds are so easy to make, and completely versatile ...

Curried pumpkin seeds add a little ethnic flavor to your salty, crunchy snack. Plus, when roasted and lightly seasoned, they’re a really healthy and flavorful treat. Spice up your pumpkin seeds ...

Roasted pumpkin seeds are delicious and easy-to-make bites that work well as snacks, soup toppers, and salad garnishes. Although pumpkins are a common source for roasted seeds, they're not the ...

First, roast the pumpkin: Preheat oven to 425 degrees. Scoop out seeds with a spoon and discard. Slice into ¾-inch wedges. Spread on a baking sheet. Toss with 1 tablespoon oil and season with 1 ...

Add the pumpkin seeds and 1/4 cup of the oil and puree ... Arrange the potatoes cut side down on 2 baking sheets. Roast for about 25 minutes, switching the position of the pans halfway through ...

Seema's easy pumpkin soup is made with caramelised ... As an alternative, halve the squash, scoop out the seeds and stringy centre, and roast the halves, cut-side down, as in the recipe.

Transfer carrot mixture to a platter. Drain raw carrot curls and pat dry. Scatter raw carrots over roasted carrots. Garnish with pumpkin seeds and a thin scattering of greens.

and drizzle each half with 1 tablespoon grape seed oil. Place the pumpkin on a baking sheet and roast for about 1 1/2 hours or until golden brown. Remove from the oven and allow to cool.