Tag: pumpkin seeds

Honey roasted butternut squash and puy lentil salad

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This dish makes a hearty winter salad thats full of nutrients or it can be a perfect side dish to a main course. The delicious sweet and chewy honey roasted butternut squash goes perfectly with the slight crunch from the pumpkin seeds. A tasty combination with the creamy goats cheese and puy lentils. The butternut squash can be roasted in simple chunks or in lovely crescent shaped slices for a quirkier presentation. Go a step further and roast the butternut with garlic cloves, fresh thyme and rosemary leaves for a winter earthiness. Great served with crumbled blue cheese and toasted chopped walnuts to!

Serves: 2
Prep time: 10 mins
Cooking time: 30 mins
Total time: 40 mins
Skill level: Easy peasy
Costs: Mid-price

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For something with a little more kick scatter the butternut squash with a tsp chilli flakes!

Ingredients

1 small butternut squash, peeled, deseeded & chopped
1tbsp olive oil
2tbsp honey
400g tin puy lentils, drained and rinsed
75g soft goats cheese
100g spinach leaves
3tbsp pumpkin seeds

Method

Pre-heat oven to 190°C/375°F/Gas Mark 5. Place the butternut squash on a large baking tray, season well and toss in the olive oil. Roast for 20 mins before drizzling with the honey and returning to the oven for a further 10 mins until tender.
Toss gently with the puy lentils and goats cheese. Serve on a bed of spinach and scatter with the pumpkin seeds

By Mima Sinclair

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Nutritional information

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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Delia Smith is no longer the face of Waitrose but Heston Blumenthal will stay – whose food would you rather eat?

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Granola

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This is so simple to make and very easy to vary according to your families likes and dislikes. Add flaked coconut instead of almonds, vary the seeds, and add whatever dried fruits and berries your family enjoy. Granola makes a healthy breakfast dish with yogurt and fresh fruit or sprinkle it over cooked fruit such as apples, plums or rhubarb for a quick desert.

Makes: 10 servings
Prep time: 10 mins
Cooking time: 25 mins
Total time: 35 mins

plus cooling time
Skill level: Easy peasy
Costs: Mid-price

That’s goodtoknow

Instead of honey you can also use maple syrup or golden syrup or a mixture of the two.

Ingredients

300g jumbo rolled oats
75ml sunflower oil
4tbsp honey
75g shelled almonds
75g shelled hazelnuts
75g walnut or pecan halves
25g sunflower or pumpkin seeds
100g dried fruits such as dried pineapple, mango, raisins

Method

Heat the oven to 190°C/375°F/Gas Mark 5.
Place the oats in a large bowl and add the oil and honey. Mix well then stir in the remaining ingredients. Spread out on a large non-stick baking tray and bake for 20 – 25 mins, turning once or twice so that the mixture browns evenly. Leave to cool completely when it will crisp up.
Add the dried fruits. Scoop into an airtight jar and store for up to 1 month. Serve with milk or yogurt and fresh fruit.

By Nichola Palmer

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Nutritional information

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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40% 531 votes

Holiday Granola – Only 8 Edible Gift Making Days Until Christmas!

When I was asked to take part in a special holiday YouTube
playlist called, “Christmas Morning Breakfast,” I started thinking about
seasonal variation on things like eggs benedict, quiche, and French toast. But
then I realized…you can’t wrap those things up and give them as an edible gift,
so I decided to do this granola instead.

We’ve covered the edible gift topic before, and discussed
the fine line between, “Wow, what a creative and thoughtful gift!” and “Wow,
what a cheapskate!” Happily, when it comes to this delicious, crunchy treat,
one taste and the lucky recipient will forget about any ulterior economic
motivations.

Since this was a Christmas-themed recipe, I went with lots
of festively colored dried fruit, but the beauty of the granola technique is
that it pretty much works with anything. I love the looks of the green pumpkin
seeds, but things like hazelnuts and pecans would also work wonderfully.

As I mentioned in the video, it’s really up to you to
determine the cooking time. I tend to like mine just golden-brown, but many
enjoy the deeper, nuttier flavor of a longer roasting. Since you are pulling
and tossing every 10 minutes, this is pretty easy to monitor, but just be
careful towards the end, as it can get bitter if you go too far.

Anyway, whether this is for a quick and easy holiday
breakfast, with milk or over Greek yogurt; or you are going to package some up
as a stocking stuffer for the foodies in your life, I hope you give this a try
soon. Enjoy!

Ingredients for about 6 cups of Granola

3 cups rolled oats
1 cup sliced almonds
1/2 cup raw pumpkin seeds
1/2 cup shredded coconut (pure coconut, not candied)

3/4 cup packed brown sugar
1/2 cup maple syrup
3 tbsp vegetable oil
1 tsp salt

1/2 cup chopped candy covered chocolate pieces (like M&M’s)

1/2 cup golden raisins, chopped

1 cup mixed dried fruit (any combo of cranberries, cherries,
strawberries, blueberries, etc.)

*Bake at 325 degrees F. for 30-40 minutes or until browned.