• LB

Compostable Thanksgiving

Updated: Sep 23, 2018

Follow the zero waste pumpkin snack recipe and make your kitchen habits more sustainable.


Every year, the second a pumpkin season hits, my grandma has a humongous amount of roasted pumpkin seeds in stock for the rest of the winter. It became a tradition for long, cozy afternoons to snack on pumpkin seeds while watching TV, reading a book or simply chatting about the neighbors life. (Lol, true story)



Now as pumpkin and squash are hot hits for Thanksgiving weekend, let me share a quick recipe on how to make the best out of one pumpkin and use 95% of this delicious veggie.

First let's prepare roasted pumpkin slices, a simple and pretty side dish for your fall table.

We slice pumpkin into wedges, drizzle with olive oil, sprinkle with your favorite spices (nutmeg, cinnamon, cloves, brown sugar) place it on a baking sheet and roast 400F for 20 minutes.

While this delicates is getting made in the oven. We have time to prepare the highlight of the season.


ROASTED PUMPKIN SEEDS


Ingredients:

  • 1 1/2 cups pumpkin seeds

  • 1 tablespoon coconut butter or regular butter

  • 2 teaspoons kosher salt

  • 1/4 cup milk


1. Separate seeds from pulp. Pat seeds dry with a cloth for maximum browning and crispness, allow to air dry a little.

2. Coat a baking dish with coconut butter or olive oil

Grandma's special ingredient is milk!

3. Add few drops of any milk of your choice (we used almond milk).

4. Mix the seeds with milk and add salt.

5. Pour mixed seeds in a baking sheet.

6. Add more salt and any other desired seasonings.

7. Spread seeds in one even layer across a baking sheet.

8. Bake at 350F for 30 minutes or until the seeds are golden brown. Stir the seeds every 5 to 10 minutes while they're baking, so that they toast evenly.

In the mean time our roasted pumpkin got ready. Add honey and enjoy!


Bon Apetit!



PS: We put all the unused pumpkin parts in a compost jar and covered it with @beeswrap

I usually keep my compost in a freezer but you can also put it in a fridge to avoid the rotting smell, or now as the temperatures are low you can also leave it outside on a balcony.


The entire recipe is vegan and suitable for people with gluten intolerance. I want to thank my friend and hand model @ivett for offering her gluten free kitchen and assistance. This post wouldn't come alive without her.

lb@laurabaross.com

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