Roasted Pumpkin Bites Recipes

Steps:

• In a medium bowl, combine the pumpkin puree, almond butter, maple syrup, and vanilla, and stir until smooth.
• Add the oats, cinnamon, nutmeg, ginger, and salt, and mix until evenly distributed.
• Chill in the refrigerator for 30 minutes.
• Use a tablespoon to scoop out the mixture, then roll into balls with your hands.
• Store in the refrigerator in an airtight container for up to 1 week.
• Enjoy!

Steps:

• Preheat the oven to 450°F.
• Spray an oven proof baking dish with non-stick cooking spray (or you can butter the baking dish if you prefer).
• In a bowl, mix the garlic, Herbs de Provence, chili powder, cinnamon, cumin, Balsamic vinegar and olive oil.
• Add the pumpkin and toss well to coat.
• Set pumpkin in the bakng dish.
• Place baking dish in the center of a pre-warmed oven 20-25 minutes; after 10 minutes coat the pumpkin with any additional coating left in the bowl.
• Once roasted, pierce with toothpicks or cocktail prikkers and serve.

Steps:

• To clean the pumpkin seeds of pumpkin slime and flesh, put the seeds in a large bowl filled with cold water. The seeds will float to the top. Skim them out with your hands, pulling away any flesh that's stuck on the seeds. Shake the seeds in your hand to get of any excess water, then transfer to a baking sheet.
• Heat the oven to 350 degrees. Pat the seeds down with a paper towel, then toast them until they're dry and tacky, about 5 minutes.
• Pull baking sheet out of the oven. Drizzle the seeds with the olive oil and sprinkle with 1 teaspoon salt. Toss to coat, then spread into an even layer. Return seeds to oven, and bake, stirring occasionally, until light golden brown, 25 to 30 minutes.
• Let cool. Seeds will keep in an airtight container at room temperature for 1 week.