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What to do with those Pumpkins? Try these sweet and savory recipes!

Roasted Pumpkin

Preheat oven to 400. Cut a small pumpkin in half; scrape out seeds. Drizzle pumpkin with 2 tbsp of extra virgin olive oil. Season with 3/4 tsp of salt and 1/2 teaspoon of black pepper (leave out pepper if you are using the Indian Spice Recipe below). Place cut side down on a baking sheet. Roast until soft, about 35 to 45 minutes.

227 calories, 2 g sat. fat, 11 g unsat. fat, 0 mg cholesterol, 39 g. carb. 428 sodium, 6 g protein, 9 g fiber

Pumpkin Wedges with Sage

1. When roasted pumpkin is tender but not complete soft (after 30 mins); remove from oven. Turn oven to broil. Cut pumpkin into 2 inch wedges; poke fresh sage leaves into flesh. Drizzle with 1 tbsp olive oil and season with kosher salt and pepper. Broil until wedges are sizzling and sage is crisped; about 6 minutes. Serve drizzled with additional oil (if desired).

171 calories; 2 g sat. fat, 9 gram unsat. fat, 0 mg cholesterol, 20 g carb, 144 mg sodium, 3 g protein, 4 g fiber.

Indian Spice Pumpkin

Scrape out flesh from a half roasted pumpkin. In a skillet over medium heat, warm 1 tbsp olive oil. Add 1/4 tsp fennel seeds, 1/4 tsp cumin seeds, and 1/4 tsp hot red pepper flakes.  Cook until fragrant, about 1 minute. Add pumpkin and 2 tbsp maple syrup. Cook for 1 minute mashing to combine. Add 1 tbsp unsalted butter and stir. Serve immediately.

122 calories, 2 g sat. fat; 4 g unsat. fat, 8 mg choloestorl, 16 g carb, 4 mg sodium, 2 g protein, 2 g fiber.

Sources: Whole Living magazine. October 2010.

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