Now we say goodbye to summer and welcome fall.

It´s time for pumpkins.

During our visit to the Pumpkinfarm

we bought some hokkaido squashes.

They gave me a hot tip.

In the past I washed and cut the Hokaidopumpkin right away,

but with his advice this is really easy to go for.

Just leave the whole Hokaidopumpkin for

5-10 minutes in the hot oven and take it out.

Now you cut the pumpkin easilly in half and reach in for the seeds,

either with your hand or with a table spoon.

You can rinse them and roast them.

Don`t throw them away.

Don’t waste anything.

Use everything

Do not peel and cut into slices.

Here you  find some Recipes for sweet or salty roasted squash seeds.

https://labsalliebe.com/blog/salzig-geroestete-kuerbiskerne/

https://labsalliebe.com/blog/suess-geroestete-kuerbiskerne/

Ingredients

1 Hokaido squash

3 red onions

2 teaspoon Ras el Hanout Spice

here you find a Homemade recipe

3 table spoon Olive oil

Sour Cream

Salt and Pepper

Preparation

Preheat the oven 180°C/ 375°F.

Mix 3 table spoon olive oil with 2 teaspoon Ras el Hanout.

Bath the squash slices in a big bowl.

cut the onions into slices.

Transfer the  all your slices on a baking sheet covered with parchment paper.

Bake for approximately 15-20 minutes in the oven,

till the squash is tender.

Add salt and pepper to the sour cream,

serve with the hokkaido slices.

Now enjoy a really healthy and tasty dish.

To your health!

Health Benefits

Beta-Carotene have an immune strengthening and

cancer prevention effect due to the anti0xidants

helps to balance the level of blood sugar

assists in healthy weight loss

has a satiating effect owing to their high fibre content

HEART <3 LIGHT

Susan

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