Last weekend we were in the suburbs of Chicago and ventured out to a beautiful apple orchard and pumpkin patch. My home is now filled with beautiful fall fruit and vegetables. Thus the cooking begins!
- 2 Apples (Gala, Braeburn or Jonagold are great options)
- 1 Small Sugar Pumpkin
- Nutmeg (fresh if possible)
Preheat oven to 375 degrees. Cut the stem off the pumpkin, then slice in half, lengthwise. Scoop out the seeds and goop. Save the seeds for roasting – see next recipe. Place the pumpkin into a roasting pan, cut sides down with about an inch of water. Roast in the oven for about 45minutes to an hour, until the pumpkin is tender and the skin is hard. Allow the pumpkin to cool then scoop out the tender pumpkin into a food processor.
Meanwhile, peel, core and slice the apples. Place in a steamer and steam until tender. Add the steamed apples to the pumpkin and sprinkle in a dash of cinnamon and a dash of fresh nutmeg, grated. Puree to desired consistency. If you need it to be thinner add the liquid from the steamer or the roasting pan – that water is packed with nutrients!
This recipe is suitable for freezing.
Roasted Pumpkin Seeds
This is a great, nutritious snack for little kiddos and big kids! Pick out all the pumpkin goop from the seeds, then rinse in a bowl of water and strain in a small colander. Spread the seeds onto a cookie sheet or cutting board and allow to dry for several hours (if you are in a hurry you can blot them dry with a towel). Once the seeds are dry coat them with a spritz of olive oil cooking spray and a dash of salt (or cumin, cinnamon, get creative!) Spray baking sheet with cooking spray and spreads seeds onto sheet. Roast at 350 degrees for 30 minutes to an hour, until they are golden and smell delicious! This will warm up the whole house!