Well this is so simple that its barely a recipe, but hey, ’tis the season, right? And on that note – here is a photo of the pumpkins my friend Anna and I carved this week:

jackolanterns by anna and danielle

jackolanterns by anna and danielle

And we exercised a classic halloween ritual this year: carving jackolanterns, then watching the Nightmare Before Christmas while eating delicious roasted pumpkin seeds! I love that movie especially because its a Christmas movie AND a Halloween movie – twice the enjoyment! You should watch it. And you should roast some pumpkin seeds!

Roasted Pumpkin Seeds

  • 1 pumpkin worth of seeds
  • Ground pepper
  • Seasoning salt
  • Paprika
  • Garlic Powder
  1. Heat oven to 325 degrees Fahrenheit.
  2. Separate seeds from pulp and rinse in a bowl of water. Drain.
  3. Spread damp seeds out on a baking sheet – if it was a really big pumpkin, you might have to use two.
  4. Sprinkle with pepper, seasoning salt, paprika and garlic powder, then mix. If needed, sprinkle again.
  5. Bake 7-12 minutes. Keep a close eye on them – like all nuts, they go from white to burnt really quickly! Take them out when they start to turn dry and poppy, an dmaybe a little golden.

Enjoy! Also works with squash seeds, if you get a big enough squash. Happy Halloween, Kids!

Advertisements

In honour of my squash-tastic visit to the Ottawa Farmer’s Market today, I am posting a go-to recipe that I’ve been making for so long that i don’t even remember where I got it from. Its really versatile – I like butternut squash, but it orginally called for Acorn, and the other day I made it with pumpkin. In the summer, you can cook the squash on the BBQ, which is handy. Also, it works great in the slow cooker.

And as an additional bonus, here is a fall-themed photo I took on the way to the farmer’s market today!

Oak Leaves at Lansdown Park

Oak Leaves at Lansdowne Park

Squash Soup

  • 3 Butternut Squash (Or substitute Acorn or Pumpkin)
  • 3 carrots, peeled and sliced
  • 1 medium onion, chopped
  • 1/3 cup water
  • 3-1/2 cups Vegetable Broth
  • 1 tsp. Salt
  • 1 tsp. freshly ground black pepper
  • 1/2 tsp. Paprika
  • 1/4 tsp. Allspice
  • 1/2 tsp. Nutmeg
  • 1/2 tsp. Cayenne
  1. Cut squash in half, scrape out seeds. Bake face down in shallow pan @ 350 degrees F for 55 minutes. Let cool on cutting board, scoop out pulp and discard shells.
  2. Saute carrot and onion in water over medium heat, adding more if it gets dry. Cook 12-15 minutes or until carrot is soft.
  3. In two batches, puree carrot mix, broth and squash in blender or food processor.
  4. Combine pureed soup and all remaining ingredients in large pot or crockpot, simmer 15 minutes or until all ingredients are hot. Garnish with fresh thyme sprigs.

And thats it! Serve with some delicious bread and you’re golden. A nutritious delicious soup with which to fend off the upcoming winter. And its vegan! Bonus. For the animals. 🙂