Pumpkin – It’s What’s for Dinner

Pumpkin – From the Garden to Table

Pumpkins have become one of my family’s favorite vegetables to grow in the garden. Not only are they fun to grow, but, they are a rich source of nutrients including unsaturated fat, antioxidants, and fiber. Pumpkin seeds are a natural source of protein and other vitamins and minerals, such as zinc.

This photo shows our sliced up pumpkin, drizzled with olive oil and roasted in the oven at 375 degrees for about 45 minutes. As for the abundance of seeds, I rinsed them off in a colander, tossed them in a bowl with olive oil, sea salt, garlic powder, and onion powder and scattered them on a cookie sheet and baked them in the oven for about 30 minutes. It looks almost too pretty to eat.

Of course, every fall there is pumpkin beer, but, making that is outside of my current skill set.

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