Roasted Pumpkin with Peanut Butter

Roasted Pumpkin with Peanut Butter
Roasted Pumpkin with Peanut Butter

Roasted Pumpkin with Peanut Butter 2

I have missed posting on the blog over the past month.  The reason for my absence is founded on the fact that we have been in the process of building a new house for close to a year.  And, for the past 4+ months we have been living with family or at the beach.  So for the last month I have been focused on getting my oldest son acclimated to a new school, chasing around my 3 year old and choosing all kinds of “stuff” that goes along with a new house.  We are still several weeks from move-in, but last week when my youngest came up with this yummy recipe, I decided it was time to share it with all of you.  So here goes…..

This time of year always makes me smile as I love the cooler weather and the abundance of gourd vegetables.  My memory of pumpkin is in the scrumptious pies you see adorning every family’s Thanksgiving table.  There is absolutely nothing wrong with a delicious pumpkin pie, but there are definitely many other ways to incorporate this highly nutritional and very functional food.  So last week when I was scooping the flesh out of our roasted pumpkin to make bread, my son asked to eat the remainder of the pumpkin and requested I add peanut butter to it.  To my surprise, this was a very tasty lunch.  I have since added a few more things to the recipe to further enhance the flavors, but all the credit goes to him for the original idea.  I recommend preparing it for lunch alongside steamed broccoli or as a side dish to accompany a dinner meal.  I hope your family enjoys this simple, yet satisfying recipe.

 

Roasted Pumpkin with Peanut Butter

1 medium pie pumpkin – cut in half and de-seeded

2 TBSP peanut butter – no added sugar

1/2 tsp cinnamon

pinch of celtic sea salt

drizzle of raw local honey (optional)

Preheat oven to 400.  Roast the pumpkin flesh side down in a baking dish with approximately 1 inch of water for 45 minutes or until a fork easily slides into the skin.  In a medium bowl, scoop all the flesh from the roasted pumpkin.  Add all the remaining ingredients and stir until well combined.  If your house is nut-free, feel free to substitute a “butter” that works for your family.

 

Here are some other yummy fresh pumpkin recipes:

Maple Pumpkin Spiced Muffins

Pumpkin Ginger Soup

Pumpkin Pancakes