Desserts
Candied pumpkin with warm spices make for a delicious Día de Muertos sweet.
Servings: 6
Time: 45 min
Cut the pumpkin into 3″ sections, removing all strings and seeds. Combine brown sugar, cinnamon sticks, orange slices and water in a heavy pot, on medium-high heat until it reaches a boil.
When sugar has dissolved, place pumpkin in the pot with skin side down; don’t worry if some pieces aren’t fully immersed in liquid.
Lower heat, cover pot, and simmer, cooking for about 20-30 minutes at medium heat, depending on pumpkin thickness. Pumpkin is ready when it’s fork-tender, and has soaked up some of the syrup.
Remove cooked pumpkin from the pot, and transfer to a tray. Cover with aluminum foil to keep warm.
Return syrup to boil, turning heat to medium-high. Keep cooking, stirring occasionally until it becomes thick. Return pumpkin to the pot and spoon syrup over the pieces.
Serve pumpkin warm or at room temperature with a drizzle of the syrup or in a bowl of warm milk. Make ahead and serve the next day for deeper flavors.
Good bread, ripe berries, and goat cheese, sweetened with honey. Make it as an appetizer for a seasonal get-together, or just eat it for dinner on a warm evening.
These Chicken Sausage Greek Bowls combine grains, veggies, and protein for a bowl as bright and beautiful as the Greek Isles in July. Portion them out, and lunch prep for the week is done.
Green curry paste can get a little fiery, but don’t be afraid to give this udon curry a go. Served with chewy udon noodles, it's an easy vegan dinner that's packed with flavor.