How To Make This Roasted Pumpkin Recipe – Step By Step Heat oven to 400F. Using a large metal spoon, scoop out the seeds and insides of the pumpkin. Save the seeds for roasting. Use a sharp chef’s knife to cut slices of pumpkin, 1-inch thick. Place pumpkin slices on baking sheet...
Roasting Pumpkin Seeds Don’t let those pumpkin seeds go to waste! They make a tasty snack when seasoned and roasted. Check out ourroasted pumpkin seed recipe here. More Pumpkin Recipes to Try Not sure what to do with all that pumpkin? See ourfavorite pumpkin recipes!
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Print recipe:Printer-friendly version Link to recipe:Copy recipe reviews Sirloin Roast · May 26 ·#69552 · Nov 27 ·#85579 Patty A (Pennsylvania) says: Delicious. The gravy had a flavor similar to a sour meat recipe my grand mother used to make. This was thoroughly enjoyed by everyone...
Spiced Pumpkin Flan Roasted Lamb Leg with Fall Vegetables Chipotle Black Bean Dip Cheese Sauce Thai Curry Squash Roast Garlic Herb Paste Jalepeno Lime Chicken Write a Review Your email address will not be published. Required fields are marked * Comment Name Email Save my name, email...
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You will need a microwave for this recipe meaning you could make this in the office kitchen if needed. Also fine served at room temp if you want to ditch the microwave portion. I’ve written this recipe to feed one, just double or triple if you have more mouths to feed. Easy!
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Roast the vegetables for 45 mins and addLee Kum Kee Mushroom Vegetarian Stir-Fry Sauceand mix well. Return to oven and continue to roast for another 10 mins. Brush with butter before serving.