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Martha Stewart's Pumpkin Seed Brittle by Martha Stewart. After you’ve carved your pumpkins, don’t discard the pumpkin seeds. Clean them and turn them into a sweet and crunchy brittle for snacking.
4. Baked Butternut Squash. Butternut squash is a great low-calorie and gluten-free side that’s still starchy and hearty. It’s also a powerhouse loaded with essential vitamins and minerals.
We rounded up some of our favorite fall flavors (with deliciously creative takes), like pumpkin soup, butternut squash soup, and broccoli cheddar soup in a bread bowl (yes, a bread bowl 😍).
Discover our best recipes for having sweet and savory pumpkin at every meal of the day. Try all our fall favorites, like Alfredo sauce, bread, lattes, and more. ... Pumpkin Soup. Pumpkin soup in ...
Warm up with this hearty roasted garlic pesto pumpkin soup this Halloween! Check out the recipe on Best Bites!
2.) Season pumpkin with salt and pepper, and set face down on a lined baking tray. Coat cubed butternut squash and head of garlic in olive oil, and place on tray for roasting.
Instead of regular pie dough, layer sheets of flaky phyllo pastry over the bottom and up the sides of a springform pan, then fill with a maple-sweetened pumpkin custard.
Place the seeds on a baking sheet and top with the sweet or savory spices. Give them a good mix to make sure the seeds are evenly coated. Roast in the oven for 10-15 minutes.