it’s the season for ALL the gourds. every store you go to has a big bucket of pumpkins and squash ripe for the picking. many of you are at home cooking up butternut squash for soup, making pumpkin pies, and roasting acorn squash for salads. or some other combination that requires you to scoop out the seeds from your specific gourd.

now before you go ahead and throw out all those good seeds, check out this weeks’s tip.

gourd seeds are not the only good seeds to roast, they are packed FULL of nutrients, healthy oils & fiber. they are awesome as a tasty on the go snack and even better atop a fresh salad.

below is a recipe for a pumpkin spice roasted gourd seeds, but for something simpler, you can use the olive oil and just salt and pepper. you could even spice them like my favorite spiced pistachios.

pumpkin spiced roasted gourd seeds

serves: .5 cup gourd seeds

prep time: 5 minutes

cook time: 20 minutes

total time: 25 minutes

ingredients: .5 cup gourd seeds (seeds from 2 butternut squash, 1 acorn squash or seeds from a smaller pumpkin). 1 tbs olive oil. 1 tsp brown sugar. .5 tsp kosher salt. .5 tsp cinnamon. .5 tsp ginger. .25 tsp ground cloves. .25 tsp nutmeg. parchment paper. baking sheet.

start by preheating your oven to 275 degrees f. line your baking sheet with parchment paper. wash your seeds removing any extra pulp and dry very well.

lay your seeds out on the baking sheet and drizzle with olive oil.

sprinkle your seasonings over the top and toss well till everything is lightly combined. roast them in the oven for 18-20 minutes until crispy. remove from the oven and allow them to cool till you can handle them.

eat as is or pop them into your favorite salad.

xo, a

pumpkin spiced roasted gourd seeds

serves: .5 cup gourd seeds

prep time: 5 minutes

cook time: 20 minutes

total time: 25 minutes

ingredients: .5 cup gourd seeds (seeds from 2 butternut squash, 1 acorn squash or seeds from a smaller pumpkin). 1 tbs olive oil. 1 tsp brown sugar. .5 tsp kosher salt. .5 tsp cinnamon. .5 tsp ginger. .25 tsp ground cloves. .25 tsp nutmeg. parchment paper. baking sheet.

start by preheating your oven to 275 degrees f. line your baking sheet with parchment paper. wash your seeds removing any extra pulp and dry very well. lay your seeds out on the baking sheet and drizzle with olive oil. sprinkle your seasonings over the top and toss well till everything is lightly combined. roast them in the oven for 18-20 minutes until crispy. remove from the oven and allow them to cool till you can handle them. eat as is or pop them into your favorite salad.

well, i’m back from a quick vacation to new york and VERY ready to get back in the kitchen. wes and i headed to the other coast to visit my bestie who just moved back to the US after years abroad, and of course, to eat. we were hoping for some crispy, fall weather to inspire us, but alas, it was nothing but warm and muggy.

but caliifornia came through. we arrived home to cooler temperatures, shorter days and SOUP season.

soup was the first thing i really enjoyed cooking. i have always been a fan of eating soup, but to me, it’s the ultimate food to cook. you can pack it full of flavor and nutrients, it is easy to make and even better, it is easy to clean!

i’ve made quite a few butternut squash soups, but let’s be real, bacon takes everything to the next level. salty, crispy bacon atop a creamy, robust soup is a real winner.

butternut squash & bacon soup

prep time: 10 minutes

active time: 40 minutes

total time: 50 minutes

ingredients: 2 lbs cubed butternut squash. 1 small brown onion, halved and sliced. 1 large shallot, halved and sliced. 3 garlic cloves, smashed. 4 slices of bacon, thinly sliced. 1 tbs finely chopped rosemary. 4 cups chicken stock. 1 tsp kosher salt. .5 tsp freshly ground pepper. immersion blender, blender or food processor. large heavy pot. optional 2 tbs finely chopped parsley for serving.

start by heating a large, heavy pot over medium heat till the pan is nice and hot. add your bacon to the pot in a nice even layer and cook over medium heat until the bacon is nice and crispy. stirring every few minutes. about 8-10 minutes.

use a slotted spoon to remove half the bacon to a paper towel to dry. reserve for serving. turn up the heat on your pot to medium high so the bacon fat gets nice and hot.

add in the butternut squash and half the salt and pepper and allow it to start to brown. stir it only every few minutes. that browning is flavor! don’t rush it. after 7-10 minutes, when the squash is starting to soften and has browned a bit, push the squash to one side of your pan.

add to the open side the onion, shallot and garlic so they start to cook down. season with the remaining salt and pepper. stir the onion mixture after a few minutes and cook until they start to become translucent. when they are starting to turn, toss the squash and onion mixture together till everything is well combined.

add in the rosemary and stir well.

pour in the chicken stock and bring the liquid to a boil.

once your soup has boiled, reduce the heat so the soup is just simmering and cook for 5-10 minutes until the butternut squash is nice and tender.

turn off the heat. using your immersion blender, or in batches in your blender or food processor, puree until your soup is nice and smooth.

serve topped with reserved bacon and parsley.

xo, a

butternut squash & bacon soup

prep time: 10 minutes

active time: 40 minutes

total time: 50 minutes

ingredients: 2 lbs cubed butternut squash. 1 small brown onion, halved and sliced. 1 large shallot, halved and sliced. 3 garlic cloves, smashed. 4 slices of bacon, thinly sliced. 1 tbs finely chopped rosemary. 4 cups chicken stock. 1 tsp kosher salt. .5 tsp freshly ground pepper. immersion blender, blender or food processor. large heavy pot. optional 2 tbs finely chopped parsley for serving.

start by heating a large, heavy pot over medium heat till the pan is nice and hot. add your bacon to the pot in a nice even layer and cook over medium heat until the bacon is nice and crispy. stirring every few minutes. about 8-10 minutes. use a slotted spoon to remove half the bacon to a paper towel to dry. reserve for serving. turn up the heat on your pot to medium high so the bacon fat gets nice and hot. add in the butternut squash and half the salt and pepper and allow it to start to brown. stir it only every few minutes. that browning is flavor! don’t rush it. after 7-10 minutes, when the squash is starting to soften and has browned a bit, push the squash to one side of your pan. add to the open side the onion, shallot and garlic so they start to cook down. season with the remaining salt and pepper. stir the onion mixture after a few minutes and cook until they start to become translucent. when they are starting to turn, toss the squash and onion mixture together till everything is well combined. add in the rosemary and stir well. pour in the chicken stock and bring the liquid to a boil. once your soup has boiled, reduce the heat so the soup is just simmering and cook for 5-10 minutes until the butternut squash is nice and tender. turn off the heat. using your immersion blender, or in batches in your blender or food processor, puree until your soup is nice and smooth. serve topped with reserved bacon and parsley.