October Cooking Class Recipes

ByMary Church

Enjoy some fabulous recipes from October’s Cooking Class

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

Enjoy!

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