Enjoy some fabulous recipes from October’s Cooking Class
- Creamy Curry Pumpkin-Apple Soup with Roasted Pepitas
- Spaghetti Squash Alfredo
Toasted Pumpkin Seeds
- 1 cup fresh pumpkin seeds
- 1 tsp. dried oregano
- 1 ½ tsp. vegetable or olive oil
- Optional: sea salt
Toss together pumpkin seeds and oil. Place on foil-lined baking sheet; sprinkle with oregano. Bake at 325 degrees F. for 15 minutes or until crisp and brown, stirring every 5 minutes. Serve immediately, or store cooled in an airtight container.
Bonus recipes:
https://whiteonricecouple.com/recipes/fig-balsamic-recipes-marinades/
https://www.foodnetwork.com/recipes/food-network-kitchen/butternut-squash-and-turkey-chili-3363131
https://www.thekitchn.com/recipe-slow-cooker-vegan-pumpkin-curry-recipes-from-the-kitchn-211457
https://www.amazon.com/KitchenAid-KHB2351CU-3-Speed-Hand-Blender/dp/B005MMNBBQ
Enjoy!