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.
Do not peel and cut into slices.
Here you find some Recipes for sweet or salty roasted squash seeds.
1 Hokaido squash
3 red onions
2 teaspoon Ras el Hanout Spice
here you find a Homemade recipe
3 table spoon Olive oil
Salt and Pepper
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!
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