We’re going back to basics with a host of roasted pumpkin recipes, minus the canned puree. Not that we’ve got anything against the simple fix, but right now we’re all about less faux, more fresh. We found five veggie-centric recipes that are still simple, sexy, and salivating.
Pumpkin Bread Pudding by Gourmet
Pumpkin, Feta, and Quinoa Salad by Donna Hay
Pumpkin and Goat Cheese Empanadas by Give Me Flour
Roasted by Potimarron Soup by Cooks Atelier
Roasted Spiced Pumpkin with Tahini Lemon Dressing by Food Dept.
Totally feelin’ Fall right now! Got something you’d like to see five ways? E-mail us, firstname.lastname@example.org and email@example.com