When it comes to gourd royalty, it's easy to see why we obsess over pumpkins every fall. Pumpkins are versatile. They're used in cooking and baking and when they're orange and ripe, they're an ...

Meanwhile, make the chilli oil. Put the remaining 2 tablespoons of oil in a small pan with the garlic, chilli and pumpkin seeds. Cook over a low heat for about 10 minutes to slowly release the ...

Pumpkin seeds are perfect in everything from energy bars to edamame dip, and they also pack in protein, fiber and tons of vitamins and minerals. We love to roast them with sriracha, add them to ...

Homemade granola is fresh, can be naturally sweetened, and leaves room for customizing oats, nuts, dried fruit, and other mix ins. Here are our go-to granola recipes for breakfast, snacking, ...

Roast for 50 minutes, giving everything a shake and a mix halfway through cooking. Meanwhile, make the crispy pumpkin seeds by mixing them with the oil and a pinch of salt. Spread out on a non ...

Serve with a swirl of cream and some toasted seeds from the pumpkin. Put the onion, carrots, garlic, bay leaf, butter and half the olive oil into a large pan. Cook over a low–medium heat for ...

To assemble the salad, mix the salad and cooked quinoa as a base, then top with the pumpkin wedges, crumble over the maple nut and seed mix. For the dressing, combine tahini, maple and lemon juice ...