Autumn is in full swing and we can’t get enough of Halloween-inspired cooking.
The season may focus on tricks or sweet treats, but this year, we thought we’d look for everyday eats, suitable for any time of day (without the sugar spike!).
Pumpkin pie green smoothie
Who would’ve put Halloween and smoothie together?
Well, Dana from The Minimalist Baker
did just that and it is truly delicious. It’s creamy, refreshing and is perfect if you need breakfast on-the-go or want to include a few more veggies in your diet.
Optional: 2 tbsp vanilla protein powder
- 1 frozen banana
- 50g pumpkin puree
- A handful of spinach
- 60ml coconut milk
- 80ml unsweetened almond milk
- ½ tsp pumpkin pie spice
This one’s easy. Simply add all the ingredients into a blender and blend until thick and creamy. If it’s too thick for your liking, add a splash more almond milk. Pour it into a cup and enjoy!
Cinnamon roasted pumpkin seeds
When carving a pumpkin, have you ever thought to use the seeds that are left over? They can be a delicious, crunchy snack; perfect for at work, school or just something to satisfy a sweet or savoury craving. These cinnamon roasted pumpkin seeds
are a sweet twist on the usual salted recipe.
Ingredients (serves 12)
- 500g pumpkin seeds, rinsed and dried
- 100g melted butter
- 2 tbsp dark brown sugar
- 1 tsp cinnamon
- 4 tbsp demerara sugar (or coconut sugar)
Preheat the oven to 180C / Gas mark 4.
After rinsing and drying the pumpkin seeds, move them to a bowl and add the butter, brown sugar, cinnamon and salt. Stir to coat the seeds. Once coated, spread out on a single layer on a baking tray.
Bake for 15 minutes, stir and bake for a further 15 minutes. After this, remove from the oven and sprinkle 2 tbsp sugar over the seeds. Bake for another 15 minutes and repeat.
After an hour, remove from the oven and allow to cool before serving.
Pumpkins are rich in nutrients and low on calories, yet we tend to only use them as decoration. Of course, at other times of the year, we’re able to use butternut squash, but there’s something wonderful about using seasonal fruit and veg in recipes. This pumpkin hummus
is a delicious twist and is perfect for parties.
To serve: 1 red pepper and 1 yellow pepper, deseeded and sliced, mini breadsticks.
- 1 small pumpkin
- olive oil (for roasting)
- 2 cloves of garlic
- ½ lemon, juice
- 2 tbsp tahini
- 400g chickpeas
Preheat the oven to 200C / Gas mark 6.
Cut the top off the pumpkin (around two-thirds of the way up) and remove the seeds and scoop out the flesh.
Cut the flesh into chunks and add to a roasting tin with the garlic and a splash of oil. Mix, season and bake for 45 minutes.
Once cool, add the pumpkin to a food processor, along with the garlic and any juices left in the roasting tin. Add the lemon juice, tahini and chickpeas. Season and blend. If it’s too thick, add a little more olive oil.
To serve, scoop the hummus back into the pumpkin. Enjoy with the peppers and breadsticks.
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