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A pumpkin-stuffed pasta recipe
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Pumpkin seeds are simmered in a sweet whiskey mixture before going into the oven to toast.
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These homemade spiced pumpkin seeds from chef Richard Sandoval are an easy, salty snack to make anytime.
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The flavors of ginger and pumpkin mingle beautifully and the gingersnap cookie crust in this recipe adds a delightful crunch. Serve with whipped cream sprinkled with candied ginger, if desired.
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Raw pumpkin seeds are coated with coconut oil, turmeric, cayenne pepper, and ginger in this healing baked snack with a light spicy kick.
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Pumpkin-flavored honey butter with a hint of pumpkin pie spice makes a delicious spread for toast, bagels, muffins, or pancakes on Christmas morning or for any special holiday breakfast.
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This is comfort food at its finest: a quick-cooking Bolognese sauce, made with sausage, tomatoes, aromatic vegetables, and a touch of light cream, served over a mound of earthy polenta. Of course, you could put the same sauce over fettuccine instead.
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Tim Love's version of Spain's garlicky romesco sauce calls for pumpkin seeds instead of the usual almonds.
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Avocado makes this super creamy with less guilt.
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They'll bring you back to childhood.
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Get Chicken Breast with Clementines, Thai Bird Chile and Yukon Gold and Cauliflower Puree Recipe from Food Network
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Adding chocolate whipped cream to desserts makes them look and taste even better. Try it with Martha Stewart's Spicy Chocolate Sandwich Cookies.