This how to roast a whole pumpkin to make pumpkin puree recipe is very straightforward and results in a rich, flavorful puree ...

Simply combine cubed bread with egg substitute, milk/plant-based alternative, sugar, spices such as cinnamon/cloves, and ...

First, roast the pumpkin: Preheat oven to 425 degrees. Scoop out seeds with a spoon and discard. Slice into ¾-inch wedges. Spread on a baking sheet. Toss with 1 tablespoon oil and season with 1 ...

If you are looking for a way to include more flavor and nutrition in your diet, pumpkin is the perfect ingredient ...

Pumpkin has become one of my favourite vegetables, and I like it no better way than roasted. Rather than grappling with a large pumpkin, try cutting it into sections as if you were portioning a melon.

Roasting pumpkin concentrates its natural sweetness. Think of this farinata as a sort-of vegan frittata, packed with vibrant veg. Preheat the oven to 200C/180C Fan/Gas 6. Whisk the gram flour and ...

For the filling, put the roasted pumpkin and any cooking juices in a food processor. Pulse until you have a smooth purée. Taste and add more sugar if required. Mix the whipped cream, cream cheese ...

Today, I’ve built a salad around an all-time favourite: pumpkin. We seem to eat this every ... This is a great accompaniment for roast chicken, steak or pan-fried fish and equally delicious ...

As the crisp autumn air settles in, there’s no better way to indulge in the change of season than by preparing hearty, ...

Yossy Arefi for The New York Times (Photography and Styling) This dessert delivers all the warm spices of pumpkin pie along with the tangy creaminess of cheesecake. Christopher Testani for The New ...

Pumpkin seeds are perfect in everything from energy bars to edamame dip, and they also pack in protein, fiber and tons of vitamins and minerals. We love to roast them with sriracha, add them to ...