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The Many Faces of Pumpkins

Becky Johnson baking spice fall flavors gingerbread pumpkins savory side dish

pumpkinsEvery fall in America, carving and baking with pumpkins is a family tradition.  The smell of pumpkin pie spice wafts through the air, the aroma of pumpkin muffins fresh out of the oven.  Kids take joy in carving out funny and scary faces in their jack-o-lanterns.  Have you ever considered having pumpkin for dinner?  I’m not talking about eating dessert first (sometimes, that’s fun!).  I’m talking about pumpkin as a savory side dish.

Start with a small to medium sized pumpkin.  Wash the pumpkin well and dry.  Cut off the stem and quarter the pumpkin into wedges -- you don't even need to peel the pumpkin.  Scrape out the seeds and save for toasting (toss seeds with Tajín or other zesty spice for a fiery treat).  Preheat your oven to 350 degrees and place the pumpkin wedges on a foil lined cookie sheet.  If you’re saving the pumpkin flesh for pie filling, don’t cover it with any oil, butter or spices.  But, for a savory side, drizzle a little extra virgin olive oil over the wedges.  Season with garlic, salt and pepper.  For a sweeter side dish, brush on melted unsalted butter and a teaspoon of our German Gingerbread Spice Blend.  Bake for 45 minutes to an hour or until the flesh is fork tender.



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