Winter squash has been enjoyed by myself and Heidi when fall rolls around since the beginning. Acorn, butternut, buttercup, and others served baked with butter, maple syrup, cinnamon have been our usual routine when it comes winter squash. I really never considered pie pumpkins in this group for some odd reason, until a couple of nights ago. I popped two in the oven at 350 for 45 minutes. Took them out to let them cool down a bit. I cut them in half from the stem down. Then I scooped out the seeds and set the seeds aside for later. After that I scooped out the pumpkin and put it on a plate for Heidi and I. Butter was next to go on, followed by brown sugar and cinnamon. Amazing!!! This was so easy. Well I know where my vitamin A is coming from for the up and coming future! Now for those seeds that I set aside. Clean them off and put them on an oiled cookie sheet and sprinkle with sea salt then run them under the broiler for a few minutes until golden brown. Makes a great fall snack. They also contain a good range of nutrients including iron, selenium, calcium, B vitamins and beta-carotene, which the body converts into vitamin A. Pumpkin seeds' biggest claim to fame is that they are an excellent natural source of magnesium and zinc. Check this link out for more incredible benefits of eating pumpkin seeds. https://www.bbcgoodfood.com/howto/guide/health-benefits-pumpkin-seeds
Have a healthy, happy week!
Andrew
