Roasted pumpkin seeds are an autumn tradition in many ... umami-rich ones are the absolute best, uniquely deepening the flavor of the seeds. It just so happens that one of the umami-est of them ...

First, roast the pumpkin: Preheat oven to 425 degrees. Scoop out seeds with a spoon and discard. Slice into ¾-inch wedges. Spread on a baking sheet. Toss with 1 tablespoon oil and season with 1 ...

Pumpkin has become one of my favourite vegetables, and I like it no better way than roasted. Rather than grappling with a large pumpkin, try cutting it into sections as if you were portioning a melon.

Yossy Arefi for The New York Times (Photography and Styling) This dessert delivers all the warm spices of pumpkin pie along with the tangy creaminess of cheesecake. Christopher Testani for The New ...

Adding vegetables such as bell peppers or peas can give an extra bite and color to the dish. This dish tastes best with a ...

Meanwhile, Katrina Meynink’s harissa maple-roasted pumpkin with halloumi and burghul salad is ideal for an easy packed lunch for the office. Gennaro says: “Parmigiana was originally a dish ...

5. Drizzle olive oil on the onion and garlic and put them with pumpkin in the oven to roast. 6. Remove from the tray and allow the tray to cool. 7. Scoop the flesh of pumpkin into a saucepan. Add ...

Remove the seeds from the pumpkin wedge ( wash and roast them separately) and place on a lightly oil baking tray. Drizzle with two tablespoons of the oil and cook and scatter with the seasalt and ...