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Pumpkin Bowl with Toasted Pumpkin Seeds
Created by: Howcan Team
Ingredients
- 1 small pumpkin
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/4 cup toasted pumpkin seeds
Instructions
- Preheat the oven to 400°F (200°C).
- Cut the top off the pumpkin and scoop out the seeds and stringy fibers. Cut the pumpkin into chunks and peel the skin.
- Cut the pumpkin into 1-inch cubes and place them on a baking sheet.
- Drizzle the pumpkin cubes with 2 tablespoons of olive oil and sprinkle with 1 teaspoon of salt, 1/2 teaspoon of black pepper, and 1/2 teaspoon of paprika. Toss to coat evenly.
- Roast the pumpkin in the preheated oven for 40-45 minutes, or until tender and lightly browned, stirring once halfway through.
- Remove the roasted pumpkin from the oven and let it cool for a few minutes.
- Divide the roasted pumpkin cubes into 4 serving bowls and sprinkle each with 1 tablespoon of toasted pumpkin seeds.
- Serve the pumpkin bowls warm and enjoy!
The Pumpkin Bowl, a hearty and comforting dish, has a rich history dating back to ancient civilizations. This dish, often associated with fall and Thanksgiving, has been a staple in many cultures around the world. Chefs and home cooks alike have put their own unique spin on this classic, adding toasted pumpkin seeds for a delightful crunch and nutty flavor. In regions like the American Midwest and New England, the Pumpkin Bowl has become a beloved tradition, with restaurants and chefs competing to create the most flavorful and visually stunning versions. Today, the best Pumpkin Bowl can be found in farm-to-table restaurants that prioritize fresh, locally sourced ingredients. To make this dish shine, it's crucial to get the balance of spices and creaminess just right, while the toasted pumpkin seeds add a delightful contrast in texture. For a twist, some chefs also incorporate roasted vegetables or a drizzle of maple syrup for an extra layer of flavor.
60 min
4
320 calories
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