Recipe // One Pumpkin, Zero Waste

Stringy Bits

Ingredients:

→ 1/2 cup oat milk from Joi Oat Milk Powder

→ 1/2 cup pumpkin guts

→ 1/2 cup frozen banana

→ A small apple

→ 1/3 cup Vanilla Lacuma Protein Powder

→ 1/4 cup Nancy’s Whole Milk Yogurt

→ 1 teaspoon pure re_ Maple Syrup

→ 1 teaspoon re_ Pumpkin Pie Spice

Directions:

→ Blend until creamy, add extra spice on top and enjoy.

Skin & Flesh

Directions:

→ Scoop out the guts and seeds and save for later.

→ Cut each half into thirds to make 6 large wedges, drizzle with a little olive oil, and place on a baking sheet cut side down. Roast at 320°F for 50-60 minutes, until fork-tender.

→ Once it cools to the touch, peel off the pumpkin skins and add flesh to a bowl for later.

→ Spread the skin strips in a single layer on a baking sheet. Toss with a light coating of olive oil, garlic salt, pepper or your preferred seasonings.

→ Roast at 400°F for 15-20 minutes, flipping halfway through, until they are browned and crispy. Fresh herbs can be added halfway through. Watch them closely as they can burn quickly.

→ Add pumpkin flesh to a blender and puree. Add water for desired consistency. Store puree in an airtight container in the fridge for about one week or in the freezer for up to a year.

Seeds

→ After separating the seeds, give them a rinse. In a small saucepan, combine the seeds with enough water to cover them and add 1 tablespoon of salt. Bring to a boil and simmer for 10 minutes. This allows the seeds to cook evenly and get a nice crisp.

→ Drain and pat them very dry with a kitchen towel. Any moisture left will create steam in the oven and prevent them from crisping up.

→ Toss the seeds with 1-2 teaspoons of olive oil, smoky paprika and cumin or your desired seasonings. Spread them in a single, even layer on a baking sheet.

→ Bake at 325°F for 20-30 minutes, tossing every 10 minutes, until they are golden brown and crispy. Fresh herbs can be added at the last round. They will continue to crisp up as they cool.

Stem

→ Dry out the stem in the sun for a few weeks and use as decoration or a dog’s chew toy.