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Today, we are going to offer a way to use just about every part of a pumpkin, and offer simple recipes to do so.

Let’s take small sugar pumpkins and turn them into delicious Roasted Pumpkins and use the seeds for Cinnamon Toast Pumpkin Seeds.

Roasted Pumpkin


2 h 4 servings 171 cals

4 small sugar pumpkins, seeded 2 cups applesauce 1/2 teaspoon ground cinnamon salt and pepper to taste Add all ingredients to list.


Preheat oven to 325 degrees F (165 degrees C). Lightly grease a medium baking dish.
In a small bowl, mix applesauce, cinnamon, salt, and pepper. Spoon 1/2 cup mixture into each pumpkin.
Place pumpkins in the prepared baking dish. Cover with foil, and bake in the preheated oven 1 hour and 45 minutes, or until pumpkins are tender.

Cinnamon Toast Pumpkin Seeds


50 m 10 servings 153 cals

3 tablespoons butter, melted 1 teaspoon ground cinnamon 1/4 teaspoon salt 1 1/2 cups pumpkin seeds 2 tablespoons white sugar Add all ingredients to list.


Preheat oven to 300 degrees F (150 degrees C).
Mix butter, cinnamon, and salt together in a bowl.
Place pumpkin seeds in a large bowl and pour butter mixture over seeds; toss to evenly coat. Spread coated seeds in a single layer onto a baking sheet.
Bake in the preheated oven, stirring occasionally, until seeds are lightly browned, about 40 minutes. Remove baking sheet from oven; sprinkle sugar over seeds and stir until evenly coated.

CategoryHobbies, Tips
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