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Ginnie's Take

I love pairing apples and cranberries. With their complementary tart-sweet flavors, these two fruits create an irresistible combination! So I thought, why not give my favorite fall apple drink a cranberry twist? This homemade Cranberry Apple Cider turned out so well, and it's been a favorite drink every since. Served hot, this delightful spiced cider is the perfect way to warm up on a cold day, and it's festive enough for holiday parties, too!

Why You'll Love This Recipe

• Delicious Flavor - If you're a fan of hot apple cider, you won't be able to resist this tasty twist on the classic recipe! Perfect for a cold day, this spiced drink is super cozy, warmly spiced, and so delicious.
• Simple to Prepare - This recipe couldn't be easier! Simply combine the ingredients, then simmer to mull the flavors.
• Perfect Fall + Winter Drink - When you're craving a warm, comforting drink, this hot spiced cider delivers! It's ideal for fall and winter, and the recipe is perfect for serving a crowd. I especially love it for special occasions, like Halloween, Thanksgiving, and Christmas!

Ingredients

You can find the ingredients for this cranberry apple drink in any store! Here's what you'll need:

• Cranberry Juice - Grab a bottle of cranberry juice. I prefer the 100% juice kind, which is sweetened with other juices, rather than added sugar.
• Cider - You'll also need some apple cider (to nonalcoholic kind). Fresh from the orchard is best, if you can find it! Compared to juice, cider looks cloudy (not clear) and it's typically more tart and less sweet tasting. Look for cider that isn't spiced, since you'll be spicing it yourself. Tip: In European countries (and elsewhere), cider is often referred to as cloudy apple juice (or simply apple juice). Something to be aware of if you're not from the U.S.
• Orange - You'll use the peel and juice from a large orange (Navel oranges work great).
• Cinnamon - The drink is spiced with cinnamon sticks, which add a warm, spicy flavor.
• Sugar - A touch of brown sugar adds depth and sweetness to this tangy apple cranberry drink.

This recipe is naturally vegetarian, vegan (use vegan sugar), dairy free, gluten free, and nut free. Perfect for sharing with everyone at your table!

You'll Also Need

You'll need a vegetable peeler (or sharp knife) to peel the orange and a juicer to juice it (I love my old fashioned glass juicer), along with a large pot or dutch oven to mull the cider.

How to Make Cranberry Cider

This Apple Cranberry Cider couldn't be easier to make! You'll find a detailed recipe card below, but here's an overview of the steps:

1. Peel + juice orange. Start by peeling the orange, then carefully slice off and discard any white pith. Then juice the orange.
2. Combine ingredients. Combine the cranberry juice, apple cider, orange peel and juice, brown sugar, and cinnamon sticks in a large pot or dutch oven.
3. Simmer. Bring the mixture to a boil, then reduce the heat and simmer the cider (partially covered) until the cider is infused with the orange and cinnamon.
4. Serve hot (or warm). Ladle the spiced cider into mugs and serve hot or warm. If I have any, I like to garnish the drink with a few fresh cranberries!

Time to enjoy your mulled and spiced Cranberry Apple Cider! This cozy drink is sure to put a smile on your face and warm you up from the inside out.

Variations

This fall drink recipe is easy to customize! Here are a few ideas to try:

• Juice - Replace the cider with apple juice. Because juice is typically sweeter than cider, you may want to skip the added sugar (do a taste test).
• Simple - Skip the orange for a simpler, yet no less delicious, drink.
• Spices - Add other warm mulling spices, such as whole cloves, star anise, cardamom pods, allspice berries, or nutmeg.
• Cocktail -Stir a shot of whiskey, bourbon, cinnamon schnapps, or spiced rum into the finished drink.
• Garnish - Swap out the fresh cranberries, and garnish the drink with an orange twist, orange or apple slice, or cinnamon stick.

Serving Suggestions

For a fun fall pairing, serve this cider with sweet treat, like these cute Mini Pumpkin Tarts, these soft Chocolate Chip Pumpkin Cookies, or these Pumpkin Spice Cake Pops! It's also wonderful with any fall snack or appetizer, from simple Roasted Pumpkin Seeds to party-ready Roasted Butternut Squash Crostini. You can also serve it after outdoor activities, like trick or treating (it's a delicious way to warm up), and it's the perfect family-friendly drink for special occasions, like Thanksgiving and Christmas.

Storage

Store leftover Cran Apple Cider in a covered pitcher (or another airtight container) in your refrigerator, where it will stay fresh for up to four days. Reheat gently in your microwave or on the stovetop before serving. It's also delicious cold, if you don't feel like warming it up.

Related Recipes

If you enjoyed this cozy recipe, make my go-to Hot Apple Cider recipe next! And you'll love my other fall + winter drinks, too:

• This refreshing Apple Cider Mocktail is fun and bubbly!
• Prefer a cocktail? Try my popular Spiked Apple Cider Drink or this tasty Apple Cider Moscow Mule.
• A mug of Hot Cocoa is the perfect way to warm up once cold weather arrives!
• This Cinnamon Milk Tea has been a Hello Little Home reader favorite for years. Make a mug, grab a blanket and book, and then relax!
• If you're a pumpkin spice fan, this mouthwatering Pumpkin Steamer is sure to become a fall favorite.

Looking for more cranberry apple recipes? Don't miss this yummy Cranberry Apple Crisp, flavorful Kale, Apple, and Cranberry Salad, colorful Autumn Harvest Salad, or this unique Cranberry Apple Relish, all of which would make great additions to your holiday meals!

Frequently Asked Questions (FAQs)

Print

Cranberry Apple Cider

This hot drink pairs cider with cranberry juice, cinnamon, and orange for a festive fall treat!

Course Drinks

Cuisine American

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Total Time 45 minutes minutes

Servings 12 servings

Calories 121kcal

Author Ginnie Leeming

Equipment

• Large Dutch Oven (or other Large Pot)

Ingredients

• 1 large orange
• 8 cups apple cider (64 ounces / 2 quarts / 1.89 liters)
• 4 cups cranberry juice (32 ounces / 1 quart / 946 milliliters)
• ¼ cup brown sugar
• 4 cinnamon sticks
• fresh cranberries, for garnish (optional)

Instructions

• Use a vegetable peeler to thinly peel 1 large orange. If there is any white pith on the back of the peel, use a sharp knife to remove as much as possible.
• Juice orange, then add the orange juice and peel to a large dutch oven (or other large pot), along with 8 cups apple cider, 4 cups cranberry juice, ¼ cup brown sugar, and 4 cinnamon sticks. Mix well.
• Cover dutch oven, then bring mixture just to a boil, stirring occasionally.
• Reduce heat to medium-low. Partially cover pot and continue simmering 30 minutes (stirring occasionally), or until the cider is infused with the orange and cinnamon. Remove peel before serving.
• Serve hot or warm, garnished with fresh cranberries, if desired. Enjoy!

Notes

Servings - This recipe makes 12 cups, which is equal to 12 small servings (1 cup each) or 8 larger servings (1 ½ cups each). The recipe is great for serving a crowd, and leftovers can be refrigerated and rewarmed (or served cold).

Garnish - If you don't have any fresh cranberries, garnish the cider with orange or apple slices, an orange twist, or a cinnamon stick instead.

More - Check out the info before this recipe card for helpful tips, recipe variations, serving suggestions, and more!

Nutrition

Calories: 121kcal

The post Cranberry Apple Cider appeared first on Hello Little Home.

This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

Ginnie's Take

I'm running a little late sharing this yummy Halloween Bark recipe, but we all still have plenty of leftover Halloween candy, right? I thought so! This scrumptious chocolate Boo Bark makes a wonderful treat before (and after) our favorite spooky holiday. It's super easy to make, so grab your kids to help you. And with its mouthwatering pretzel + candy topping, it has the best sweet and salty flavor.

Why You'll Love This Recipe

• Delicious - This homemade bark is a must make for chocolate lovers! Top it with your favorite candy and crunchy pretzels for the tastiest salty-sweet treat.
• Easy - Just melt the chocolate, add the toppings, and chill, then break into pieces. This recipe couldn't be easier to make, and it's a great project for kids (of all ages)!
• Customizable - Make this recipe your own, by changing up the toppings or by using different chocolate! You'll find lots of creative ideas below.

Ingredients

You need just a few basic ingredients to make this easy recipe:

• Chocolate - This recipe features a combination of melted white chocolate chips and dark chocolate chips, marbled together. Any kind works though, so feel free to use your fave: milk chocolate, all dark chocolate, all white chocolate, etc.
• Candy - I used a combination of candy corn, colorful Halloween sprinkles, creepy candy eyeballs, and green M&M's (I picked the green ones from a holiday mix). Other candy also works great, so choose your fave.
• Pretzels - Mini pretzels add some crunch, as well as a salty flavor that pairs perfectly with the sweet ingredients. These Rold Gold Tiny Twists are my favorite!

This recipe is naturally vegetarian and nut free, and you can customize it for other diets (including gluten free, vegan, and dairy free), too. Simply choose ingredients, such as plant based chocolate or gluten free candy, depending on your needs.

You'll Also Need

You'll use a microwave or stovetop to melt the chocolate. Grab a large baking sheet and some aluminum foil (or parchment paper) to line the pan, as well.

How to Make Halloween Chocolate Bark

This DIY Halloween Candy Bark couldn't be easier to make! You'll find a detailed recipe card below, but here's a short overview of the steps:

1. Melt chocolate. Place the white and dark chocolate chips into two separate bowls. Melt the dark choc in your microwave, then set it aside and melt the white choc.
2. Spread chocolate on pan. Pour the dark chocolate onto a large baking sheet, then use a spatula to spread it into a rectangle.
3. Drizzle with white chocolate. Use a spoon to drizzle the white chocolate over the dark chocolate.
4. Marble the two together. Run a skewer through the two chocolates to create a marbled effect. Keep reading below for detailed tips on how to marble chocolate!
5. Add toppings. Add the toppings and press gently into the chocolate, starting with the largest topping and ending with the smallest topping. For example, I added the pretzels first, followed the candy corn, eyeballs, M&M's, and sprinkles in that order.
6. Chill. Freeze or refrigerate the bark until the chocolate is firm. Then cut or break it into pieces.

Okay, time to dig into your homemade Halloween Bark!

How to Marble the Chocolate

Take a closer look at the marbling process:

• After layering the two chocolates on the pan, drag a skewer (the tip of a spoon or spatula works, too) through the chocolate four times, creating parallel lines. See first photo below.
• Next, drag the skewer through the chocolate again, in between the lines you just made, going in the opposite direction. See second photo below.

Don't worry if it isn't perfect. Once you add the toppings, no one will notice. And if you're using just one type of chocolate, you can skip this step altogether!

Variations

This chocolate bark recipe is fun and easy to customize! Here are a few ideas to try:

• Chocolate - Use your favorite chocolate for this recipe (milk, dark, or white), any kind works. You can also use chocolate bars instead of chips. Lindt chocolate bars are my go-to when making chocolate treats. They're good quality, and they have a huge range of flavors, from sweet milk chocolate to complex dark chocolate.
• Candy Melts - Add color to your bark by using candy melts. These meltable wafers are available in different colors, such as orange, yellow, and white (perfect for Halloween). Keep in mind that they aren't chocolate, so they won't taste quite as good. I like the Wilton brand, which you can find at Michael's stores, in some grocery stores, and online.
• Candy - Add your favorite Halloween candy to the mix! Almost anything goes, from Reece's to Whoppers, Peanut Butter M&M's, KitKat, Nerds, etc. Tip: Cut candy bars and larger candy into smaller pieces before pressing it into the bark.
• More Topping Ideas - Top your bark with other sweet ingredients, like cookies (like Oreos or Nutter Butters), marshmallows, coconut chips or flakes, cereal, toffee pieces, caramel bits, or dried fruit. Or go in a savory direction with popcorn, potato chips, nuts and seeds (roasted peanuts, pistachios, almonds, pepitas, etc.), or a sprinkle of flaky sea salt.

Storage

If your home is on the colder side, you can store leftover Halloween Chocolate Bark in an airtight container at room temperature. I prefer to store it in my refrigerator or freezer though. The bark will stay fresh for about one week if refrigerated (though the pretzels may soften), or for one to two months if frozen.

Related Recipes

Have more leftover candy to use up? Make these yummy Candy Bar Cookies next! Or try one of my other Halloween recipes:

• These adorable Ghost Shaped Cake Pops are so fun and easy to make!
• Warm up with this delish Hot Apple Cider after trick or treating.
• Make these cute Mummy Dogs with your kids or for a Halloween party!
• Craving pizza? You'll love my easy Halloween Pizzas (shaped like pumpkins, ghosts, or spider webs) and this tasty Roasted Pumpkin Pizza (made with fresh pumpkin).
• Treat yourself to these Dirt and Worm Cheesecake Cups for dessert.
• Cookies fans, these soft Pumpkin Chocolate Chip Cookies and these Frosted Pumpkin Spice Cookies are for you!

Looking for more bark recipe ideas? Start with my basic Chocolate Bark recipe, which has tons of tips and topping ideas. Then try my popular White Chocolate Peppermint Bark (or this equally delish Dark Chocolate Peppermint Bark), or my fave, this yummy Strawberry Dark Chocolate Bark!

Print

Halloween Bark

Learn how to make Halloween Chocolate Bark topped with pretzels and your favorite candy. It's super easy, and the sweet and salty flavor is so delicious!

Course Dessert

Cuisine American

Prep Time 30 minutes minutes

Total Time 30 minutes minutes

Servings 24 pieces

Calories 112kcal

Author Ginnie Leeming

Equipment

• Large Baking Sheet
• Nonstick Foil or Parchment Paper

Ingredients

For Bark:

• 1 bag chocolate chips, see note
• ½ bag white chocolate chips

For Topping:

• 20 mini pretzels
• 15 candy corn
• 1 (1 ounce / 28 gram) pack bloodshot candy eyes
• ¼ cup green M&M's
• 1 to 2 tablespoons Halloween sprinkles

Instructions

Prepare Bark:

• Line a large baking sheet with nonstick foil or parchment paper. Set aside.
• Place 1 bag chocolate chips into a medium bowl. Add the ½ bag white chocolate chips to a separate medium bowl.
• Melt the full bag of chocolate chips first. Microwave for 30 seconds, then stir well. Continue microwaving in 15 second increments, mixing really well in between, until chocolate is melted. Next, melt white chocolate chips using same process. Set aside.
• With a spatula, spread the dark chocolate over the lined baking sheet into a rectangle shape. The chocolate should be about ¼-inch (6 mm) thick.
  
• Using a spoon, drizzle the white chocolate over the dark chocolate.
  
• Drag a skewer (or the tip of a spoon or spatula) through the chocolate, creating 4 parallel lines.
  
• Drag the skewer back through the chocolate, in between the lines you just made (going in the opposite direction).
  
• Add the toppings, pressing them gently into the melted chocolate. Start with the largest toppings and end with the smallest toppings: pretzels firsts, followed by the candy corn, candy eyes, M&M's, and sprinkles (in that order).
  
• Freeze bark for 10 minutes (or refrigerate for 15 to 20 minutes), or until the chocolate is firm. Then cut into pieces with a knife, or break into pieces using your hands.
• Eat bark immediately, or store in your refrigerator or freezer for later. Enjoy!

Notes

Chocolate Chips - Chocolate chips typically come in bags ranging from 10 to 12 ounces (284 to 340 grams), and any size works for this recipe. I used dark chocolate chips and white chocolate chips, but you can use milk chocolate instead of dark. You could also use all dark chocolate, or all white chocolate. Chocolate bars also work (use three 3.5 ounce bars, for example). Chop them into pieces before melting.

Melting the Chocolate - Take your time when melting the chocolate. If it overheats, the chocolate will seize up, and you'll need to start over with a new bag. Stir really well in between each microwaving increment. If you don't have a microwave, melt the chocolate in a saucepan over medium-low heat (stirring constantly), or use a double boiler.

Candy + Toppings - Swap in your favorite Halloween candy and toppings. You need about ½ to 1 cup total, and almost anything chocolate goes! You can also add other toppings, such as nuts, cookies, and dried fruit.

Baking Sheet - I used an 11 x 17-inch (28 x 43 cm) baking sheet, but the exact size doesn't matter too much. Just spread the melted chocolate about ¼-inch (6 mm) thick no matter what size pan you are using.

Marbling the Chocolate - You'll find a more detailed look at how to marble the chocolate above this recipe card. And don't worry if it isn't perfect! No one will notice once you add the candy and pretzels.

More - Make sure to read the info before this recipe card for photos, helpful tips, different topping ideas + recipe variations, and more Halloween recipes!

Nutrition

Calories: 112kcal

The post Halloween Bark appeared first on Hello Little Home.

This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

Ginnie's Take

Whether I'm hanging scary decorations (like this printable boo banner), roasting pumpkin seeds, or making a sweet treat, I love celebrating Halloween! This year, I decided to create a Halloween Pizza, and my ghost, pumpkin, and spider pies turned out so cute. This recipe is super simple (perfect for kids + families), and the spooky pies are so fun to make and eat!

Why You'll Love This Recipe

• Delicious - Who doesn't love pizza? This yummy recipe pairs a cheese pizza base with simple veggies toppings. So delish!
• Easy to Make - You can make your own sauce and dough, or use store bought. And assembling the pizzas couldn't be easier.
• Kid Friendly - Get your kids in the kitchen! They'll have a great time helping you make this scary Halloween recipe.

Ingredients

This recipe is very flexible, and it calls for basic ingredients, which you can buy or make. Here's what you'll need:

• Dough - I used store bought dough to keep things simple, but you can make your own, if you prefer. One ball of dough is enough for four mini pizzas or one large pizza.
• Sauce - You can purchase pre-made pizza sauce or prepare your own. For my pizzas, I used homemade Pesto, my easy No Cook Pizza Sauce, and a yummy Pumpkin Pizza Sauce (which is made with pumpkin puree, cottage cheese or ricotta, garlic, and spices).
• Cheese - I used a pre-shredded, Italian cheese blend, but mozzarella, provolone, fontina, or any melty cheese will also work.
• Toppings - You'll need olives for the spiders. I used kalamata, but regular black or green olives also work. For the pumpkin and ghost faces, grab some roasted red peppers and / or some whole roasted chiles. You can get creative with toppings, too! Anything that's big enough to cut into the shape you want will work.

This recipe can easily be customized for any diet (including vegetarian, vegan, dairy free, gluten free, or nut free). Simply choose ingredients that fit your needs, such as plant based cheese or gluten free pizza crust.

You'll Also Need

You will need a knife to cut the toppings, as well as some round measuring spoons for the eyes and mouths. You'll use a large baking sheet (or two) or a pizza pan to bake the pizzas. To make cleanup easier, line your baking sheets with parchment paper.

How to Make Mini Halloween Pizzas

These homemade Halloween Themed Pizzas are super simple to make! You'll find a detailed recipe card below, but here's a quick overview of the process

1. Shape the dough. Start by dividing the dough into four equal pieces (for one large pie, use the whole ball), then press into your desired shapes. Check out the next section for shaping tips.
2. Add sauce. Spread the sauce over the dough, leaving a narrow edge.
3. Sprinkle with cheese. Top the sauce with the shredded cheese.
4. Bake. You'll bake the pizzas for ten minutes, then remove them from your oven.
5. Make spiders and ghost / pumpkin faces. While the pizzas bake, make the topping shapes. Need help? You'll find more detailed info below!
6. Finish baking. After ten minutes, add the spiders and faces, then continue baking until the pizzas are fully cooked. Tip: Adding the toppings after the pizzas are partially cooked, keeps them from disappearing into the cheese.

Pretty simple, right? And even if your Halloween Pizzas don't turn out picture perfect, they will still taste perfectly delicious!

Shaping the Pizzas

Here's a more detailed look at how to create the spider, ghost, and jack-o'-lantern dough shapes:

• Spider - The easiest! Simply press the dough into a circle.
• Jack-o'-Lantern - Reserve a small piece of dough for the stem, then for the pumpkin body, form the remaining dough into a circle or oval shape. Press the reserved dough into a small, rectangular stem shape, then attach the stem to the pumpkin top.
• Ghost - Press the dough into an oval shape with a flat bottom. You can leave the bottom part flat, or you can press it into a wavy shape (like I did below), or you can cut out a few triangle pieces for a jagged bottom.

Creating the Toppings

You'll use veggies to create the pizza toppings (or get creative with different ingredients). I used roasted red peppers, roasted chiles, and olives to create my pizzas:

• Spider - Slice an olive in half lengthwise, then cut the other half into six thin strips (also lengthwise) for the legs. I made three spiders for a small pizza, but you can add as many as you'd like. Tip: Depending on the size of your olives, you may need more than one olive to create the spider's body and legs.
• Jack-o'-Lantern - For the eyes, cut triangles from the roasted peppers. Then cut out a half-circle for a simple mouth, or cut out small squares / rectangles for the teeth (I made a couple triangular pieces for the corners, too). The mouths are a little tricky, so don't worry if yours isn't perfect! Tip: I used mild chiles for the face below, but roasted red peppers also work great!
• Ghosts - For the eyes, cut a small circle from a roasted pepper (again, roasted chiles or roasted red peppers both work well), then top it with an olive slice. For the mouth, cut out a larger pepper circle.

Variations

This DIY Spooky Pizza recipe is super fun and easy to customize! Here are some ideas to try:

• Mini or Large Pizzas - You can create mini pizzas like I did, or you can do one large pizza. It's up to you!
• Spider Web - Want to add a spider web to your pizza? A few minutes before the pizza is finished baking, top it with thin strips of mozzarella cheese (or string cheese) arranged in the shape of a web. Bake for a few more minutes (just enough to melt the cheese), then add the spiders just before serving. You can also drizzle the pizza with ranch dressing (in the a web shape) just before serving.
• Mummy - To make a mummy-shaped pizza, press the dough into a rectangle. Bake the dough without toppings, then about five minutes before it's done, add the sauce. Top the sauce with strips of mozzarella cheese (overlapping them to create a wrap effect), leaving an opening for the eyes. You can use olives and / or roasted peppers for the eyes, like I did here. Then bake the pizza just long enough to melt the cheese.
• Toppings - You can easily change up the recipe by using different sauces or cheese, and by adding your favorite pizza toppings.
• Crust - Save time by using english muffins for the crust, or by making Tortilla Pizzas.

Pizza Party Ideas

This recipe is perfect for a spooky family dinner or a Halloween pizza making party! Divide the dough for your guests (one ball of dough is enough for four individual pizzas), and have them shape it on a piece of parchment paper. Set out bowls with different sauces, shredded cheese, and the veggies for the toppings.

Once everyone has assembled their own pizzas, slide the pizza-topped parchment paper onto a baking sheet and cook. If you need to use more than one baking sheet, I recommend baking the pizzas in batches (they'll cook faster and more evenly).

Storage

If you have any Scary Pizzas leftover, store them in an airtight container in your refrigerator. Rewarm gently in your air fryer, microwave, or oven (about seven to ten minutes at 500 degrees).

Related Recipes

I hope you enjoy these fun Halloween Pizza ideas! If you're looking for similar recipes, make these adorable Mummy Hot Dogs, or one of my other Halloween recipes:

• Love fresh pumpkin? Try this Roasted Pumpkin Pizza. It's so delicious!
• Bake these easy Candy Bar Cookies. They're great way to use up leftover Halloween candy.
• These cute Ghost Shaped Cake Pops make a delightful holiday treat!
• Looking for Halloween breakfast ideas? Try this yummy Pumpkin Seed Granola recipe or this easy Baked Pumpkin Oatmeal.
• Warm up after trick or treating with this cozy Hot Apple Cider!
• These Dirt Chocolate Cheesecake Cups with gummy worms make a tasty holiday dessert. Pair them with my Orange You Glad It's Halloween Floats.

P.S. Check out all of my Halloween Ideas for more holiday recipes and creepy crafts!

Print

Halloween Pizzas

Learn how to create Halloween themed pizzas with fun and easy recipe!

Course Main Course

Cuisine Italian

Prep Time 20 minutes minutes

Cook Time 15 minutes minutes

Total Time 35 minutes minutes

Servings 4 mini pizzas (or 1 large pizza)

Author Ginnie Leeming

Equipment

• Baking Sheet or Pizza Pan

Ingredients

For Pizzas:

• 1 ball pizza dough
• pizza sauce
• pesto, optional
• pumpkin pizza sauce, optional (recipe below)
• 1 (16 ounce / 454 gram) bag shredded cheese, such as mozzarella, Italian blend, etc. (about 2 cups)

For Decorations:

• black olives
• 1 (12 ounce / 340 gram) jar roasted red peppers (or whole roasted chiles)

Instructions

Prepare Pizzas:

• Preheat oven to 450°F (230°C) with rack in lowest position. Lightly oil a large baking sheet or pizza pan. For easier clean up, line baking sheets with parchment paper first, then add a light drizzle of oil.
• Divide 1 ball pizza dough into 4 pieces for mini pizza, or keep whole for one large pizza.
• Shape pizza dough on baking sheet or pizza pan. For Spiders: press dough into a circle. For Pumpkins: press dough into a circle or oval. For the stem, attach a small piece of dough to the circle top. For Ghosts: Press dough into an oval shape with a flat bottom. Then press the bottom into a wavy shape, or cut out triangles for a jagged edge.
• Top dough with your choice of pizza sauce, leaving a narrow edge. Sprinkle pizzas with cheese.
• Bake pizzas on lowest rack for 10 minutes, then remove from oven.
• Add veggie decorations to pizzas.
• Return pizzas to oven, and bake for another 5 to 10 minutes, or until crust is browned and crisp.
• Cut pizza into pieces, then serve hot. Enjoy!

Prepare Decorations:

• While the pizza bakes, cut olives into spiders, cut the roasted peppers into jack-o'-lantern faces, and use olives and roasted peppers to create ghost faces.

Notes

Detailed Shaping + Topping Tips - Check out the info before this recipe card for photos and step-by-step directions for making the ghost, pumpkin, and spider pizzas.

Sauce - You only need one type of pizza sauce, but I included different varieties, because it's fun to have options! For mini pizzas, you'll need about 3 tablespoons sauce per pie (no need to measure, just add a thin layer). For a large pizza, I like to use about ¾ cup or less.

Pumpkin Pizza Sauce - This recipe makes 3 cups (enough sauce for multiple large pizzas), so feel free to cut it in half, if you'd prefer. Using a food processor (or high speed blender), mince 1 large garlic clove, then add:

• 1 (15 ounce / 425 gram) can pumpkin puree
• 1 cup ricotta or cottage cheese
• 1 teaspoon dried rosemary
• 1 teaspoon dried basil
• ½ teaspoon smoked paprika
• ¼ to ½ teaspoon crushed red pepper flakes
• 1 teaspoon kosher salt

Purée until smooth (about 1 to 2 minutes), then season to taste with additional salt, if needed. 

More - Check out the info before this post for helpful tips, recipe variations, and more Halloween recipes!

The post Halloween Pizza appeared first on Hello Little Home.

This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

Ginnie's Take

During pumpkin season, more often than not, you can find me in my kitchen roasting pumpkin seeds! While I love the simple salted version, it's so fun coming up with different seasoning ideas. If you enjoy bold flavors, these amazing Cajun Pumpkin Seeds are for you! These crunchy roasted seeds have a scrumptious savory flavor that's equal parts smokey and spicy. Best of all, they're super easy to make, and your house will smell amazing as they roast!

Why You'll Love This Recipe

• Delicious Flavor - These crispy seeds have a mouthwatering, savory flavor with a kick of spicy heat. They are so delicious!
• Easy - You need just a few basic ingredients, and the whole process is super simple.
• Great Fall Snack - Pumpkin seeds are a quintessential autumn treat! Make a batch the next time you carve a pumpkin.

Ingredients

You need just a few basic ingredients to make this tasty snack:

• Seeds - You can use the seed from jack-o'-lantern style pumpkins or smaller pie / sugar pumpkins. The recipe is easy to scale up or down depending on how many seeds you have.
• Oil - You'll mix the seeds with extra virgin olive oil before baking. It adds a little flavor and helps them crisp up.
• Spices - To keep things simple, I used purchased a Cajun seasoning blend from Penzey's. Tony Chachere's and Slap Ya Mama also make popular blends. Make sure to check your spice mix to see if it contains salt (many do), then season your seeds accordingly.

This recipe is naturally vegetarian, vegan, dairy free, gluten free, and nut free, so everyone at your table can enjoy it!

You'll Also Need

Grab a sharp knife to carve the pumpkin and a large baking sheet to roast the seeds. You can line your baking sheets with nonstick foil or parchment paper to save on cleanup time.

How to Make Cajun Roasted Pumpkin Seeds

These Cajun Flavored Pumpkin Seeds couldn't be easier to make! Here's a quick overview of the process, and you'll find a detailed recipe card below:

1. Clean seeds. Start by removing the seeds from the pulp. First, brush off any hanging seeds, then gently squeeze the pulp to push out the remaining seeds.
2. Dry seeds. Spread the seeds on a baking sheet to dry their exterior.
3. Mix with oil and salt. Next, you'll mix the seeds with olive oil and add salt to taste.
4. Bake. Roast the seeds for 10 minutes, then add the Cajun seasoning. Continute baking until they are toasted and crunchy throughout, stirring every five minutes.

So simple, right? And you won't be believe how delicious these crispy Roasted Canjun Pumpkin Seeds are!

Variations

You can make these pumpkin seeds in your air fryer. Check out this DIY Cajun Seasoning from Louisiana Cookin', if you'd like to try your hand at a homemade spice blend. And you can use these spices to season Roasted Winter Squash Seeds and Roasted Pepitas, too!

Storage

If you have leftover Cajun Seasoning Pumpkin Seeds, store them in an airtight container at room temperature. They will stay fresh for a couple weeks.

Related Recipes

If you loved these boldly-flavored seeds, try my Spicy Pumpkin Seeds, Old Bay Seasoning Pumpkin Seeds, or my Sweet and Spicy Pumpkin Seeds next! And check out these other recipes, too:

• If you need a go-to, classic recipe, you'll love these basic Roasted Pumpkin Seeds and these simple Salted Pumpkin Seeds.
• These Garlic Pumpkin Seeds and Garlic Parmesan Pumpkin Seeds (yum) are both favorites of mine!
• Pickle lovers, these irresistible Dill Pickle Pumpkin Seeds are for you.
• If you're a ranch dressing lover, you won't be able to resist these Ranch Roasted Pumpkin Seeds. They taste just like your fave dressing.
• Craving a sweet treat? Try my Honey Roasted Pumpkin Seeds, Cinnamon Sugar Pumpkin Seeds, or my Pumpkin Spiced Pumpkin Seeds!
• These mouthwatering Salt and Vinegar Pumpkin Seeds taste just like your fave chips.

Frequently Asked Questions (FAQs)

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Cajun Pumpkin Seeds

Treat yourself to these tasty Cajun Spiced Pumpkin Seeds! They're super easy to make and so delish!

Course Appetizer, Snack

Cuisine American

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 16 servings

Calories 27kcal

Author Ginnie Leeming

Equipment

• Baking Sheet

Ingredients

• 1 cup raw pumpkin seeds
• 1 tablespoon extra virgin olive oil
• 2 to 3 teaspoons Cajun seasoning

Instructions

• Preheat oven to 350° F (175° C).
• Separate pumpkin seeds from pulp, then transfer to a baking sheet. Let dry for at least 30 minutes.
• Drizzle 1 cup pumpkin seeds with 1 tablespoon olive oil, then add salt to taste. Mix well. (If your Cajun seasoning already contains salt, you may not need any extra.)
• Bake seeds for 10 minutes, mixing after 5 minutes.
• After the seeds have roasted for 10 minutes, stir in 2 to 3 teaspoons Cajun seasoning (to taste).
• Continue roasting seeds, stirring every five minutes, until they're toasted and crisp throughout (about 10 to 15 more minutes).
• Let seeds cool before eating. Enjoy!

Notes

Servings - This recipe makes 1 cup, or 16 servings (1 tablespoon each)

Scaling the Recipe - A pie / sugar pumpkin will yield about ½ to 1 cup seeds (depending on size), and you'll get many more from a jack-o'-lantern style pumpkin. You can scale this recipe up (or down), depending on how many seeds you have. Just measure the seeds, then double or triple the oil and Cajun seasoning accordingly.

Baking Tips - For the crunchiest seeds, spread the seeds in a single layer on your baking sheet (with a little space between the seeds). When roasting lots of seeds, it's better to use two sheet pans. And make sure to stir the seeds every five minutes (set your timer). Stirring helps the seeds bake evenly, ensuring that each one get crispy.

Air Fryer - Cook the oiled and seasoned seeds at 350° F (175° C) for about ten to fifteen minutes, stirring every 5 minutes.

More - Read the info before this recipe card for helpful tips, recipe variations, and more pumpkin seed recipes!

Nutrition

Calories: 27kcal

The post Cajun Pumpkin Seeds appeared first on Hello Little Home.

This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

Ginnie's Take

Calling all potato chip fans, this recipe is for you! Each fall, I enjoy experimenting with different pumpkin seed flavors, and these scrumptious Salt and Vinegar Pumpkin Seeds have quickly become a favorite! Just like your fave chips, they have a tangy, salty flavor that's so delicious. And they are so fun and easy to make, too!

Why You'll Love This Recipe

• Tart + Salty Flavor - If you love salt and vinegar potato chips, you won't be able to resist these mouthwatering roasted pumpkin seeds. They taste just like the chips. So delish!
• Easy to Make - These crunchy roasted seeds are super simple to make with just a few basic ingredients.
• Perfect Fall Snack - This recipe makes the perfect fall snack, so make sure to save the seeds the next time you carve a pumpkin!

Ingredients

You need just four basic ingredients for this easy fall snack:

• Seeds - You can use the seeds from jack-o'-lantern style pumpkins or smaller pie / sugar pumpkins. And the recipe is easy to adapt depending on how many seeds you have.
• Vinegar - This recipe uses distilled white vinegar, although white wine vinegar will also work. Tip: Make sure you are using food-grade distilled white vinegar, not the kind meant for cleaning.
• Salt - For the best flavor, I recommend using kosher salt or sea salt.
• Olive Oil - You will need extra virgin olive oil to roast the seeds.

This recipe is naturally nut free, vegetarian, vegan, dairy free, and gluten free, so all your family and friends can enjoy it!

You'll Also Need

Grab a sharp knife to carve the pumpkin, a medium saucepan to cook the seeds, and a large baking sheet to roast them.

How to Make Salt and Vinegar Pumpkin Seeds

Oven Roasted Pumpkin Seeds with Salt and Vinegar seasoning are surprisingly easy to make! You'll find a detailed recipe card below, but here's a quick overview of the steps:

1. Clean pumpkin seeds. Start by removing the seeds from the pulp. Brush off any hanging seeds, then gently squeeze the pulp to remove the remaining seeds.
2. Cook seeds in vinegar. Add the pumpkin to a saucepan, along with the vinegar. Bring to a boil, then simmer for a few minutes. Let the seeds cool in the vinegar, then drain.
3. Dry seeds. Spread the vinegar-infused seeds in a single layer on a baking sheet, then let dry.
4. Mix with oil and salt. After drying them, drizzle the seeds with olive oil and sprinkle with salt. Mix well.
5. Bake. Roast the seeds, stirring every five minutes (set your timer!), until they're browned and crisp.

Okay, time to try your homemade Salt and Vinegar Pumpkin Seeds. You are a going to love their tangy, salt, irresistible flavor!

Variations

For the most authentic flavor, I recommend using the exact ingredients in the recipe card. However, it's fine to make a few minor changes:

• Oil - Replace the olive oil with a neutral cooking oil, such as canola, vegetable, or avocado.
• Vinegar - Swap out the distilled white vinegar for white wine vinegar.
• Air Fryer - Make this recipe with your air fryer. Check out my Air Fryer Pumpkin Seeds recipe for helpful tips.
• Winter Squash Seeds - Instead of pumpkin seeds, use butternut squash, acorn squash, or delicata squash seeds to make Roasted Squash Seeds.

Storage

Store these Salt and Vinegar Roasted Pumpkin Seeds at room temperature in an airtight container. They will stay fresh for about two weeks.

Related Recipes

If you enjoyed these zesty seeds, try my classic Roasted and Salted Pumpkin Seeds, unique Pickle Pumpkin Seeds, or Roasted Pepita Seeds next! And you'll love these other variations, too:

• If you're looking for a simple, classic recipe, check out my Oven Roasted Pumpkin Seeds recipe. It's filled with helpful tips and seasoning ideas!
• Garlic lovers, these Garlic Pumpkin Seeds and Garlic and Parmesan Pumpkin Seeds are for you. Try both, then let me know your fave.
• Like things spicy? Then don't miss my Spicy Pumpkin Seeds and these Sweet and Spicy Roasted Pumpkin Seeds.
• If you're craving something sweet, you'll love my Cinnamon Sugar Pumpkin Seeds, Pumpkin Spice Seeds, and Honey Pumpkin Seeds.
• Looking for other creative seasoning ideas? Try my Ranch Flavored Pumpkin Seeds, Cajun Flavored Pumpkin Seeds, or these Old Bay Flavored Pumpkin Seeds!

Frequently Asked Questions (FAQs)

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Salt and Vinegar Pumpkin Seeds

Learn how to make the best roasted pumpkin seeds seasoned with salt and vinegar, just like your favorite chips!

Course Appetizer, Snack

Cuisine American

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Drying Time: 1 hour hour

Total Time 1 hour hour 40 minutes minutes

Servings 16 servings

Calories 27kcal

Author Ginnie Leeming

Equipment

• Medium Pot
• Fine Mesh Strainer
• Baking Sheet

Ingredients

• 1 ½ cups distilled white vinegar
• 1 cup raw pumpkin seeds (cleaned)
• 1 tablespoon extra virgin olive oil
• ½ teaspoon kosher salt (or sea salt)

Instructions

• Combine 1 ½ cups distilled white vinegar and 1 cup pumpkin seeds in a medium pot. Bring to a boil, then reduce heat to a simmer, and cook for 5 minutes.
• Remove saucepan from heat, then let pumpkin seeds cool for about 10 minutes.
• Drain seeds in a fine mesh strainer, then spread on a baking sheet in a single layer. Let pumpkin seeds dry for at least one hour before proceeding.
• Preheat oven to 350°F (175°C).
• When ready to bake, drizzle pumpkin seeds with 1 tablespoon olive oil and sprinkle with ½ teaspoon salt (or to taste). Mix well, then spread in a single layer on baking sheet.
• Roast seeds, stirring every five minutes, until they're toasted and crispy (about 20 to 25 minutes).
• Taste seeds, then season with additional salt to taste (if needed).
• Let seeds cool, then eat. Enjoy!

Notes

Servings - This recipe makes 1 cup, which equals 16 servings (1 tablespoon each)

Vinegar - Make sure to use food grade vinegar from the cooking aisle, not vinegar meant for cleaning. White wine vinegar will also work.

Salt - Use a high quality kosher salt or sea salt for the best flavor.

Scaling the Recipe - One medium pie / sugar pumpkin will yield about ½ to 1 cup seeds, and but you'll get many more from a large jack-o'-lantern style pumpkin. You can easily size this recipe up (or down), depending on how many seeds you have. Just measure the seeds, then adjust the amount of vinegar, oil, and salt accordingly.

Baking the Seeds - For the tastiest, crunchiest seeds, spread the seeds in a single layer on the baking sheet. And when roasting lots of seeds, use two sheet pans. Don't forget to stir the seeds every five minutes (set your timer). It helps the seeds bake evenly, ensuring they're all crispy.

Air Fryer - Cook the oiled and seasoned seeds at 350°F (175°C) for about ten to fifteen minutes, stirring every 5 minutes.

More - Make sure to read the info before this recipe card for helpful tips, recipe variations, and other pumpkin seed recipes!

Nutrition

Calories: 27kcal

The post Salt and Vinegar Pumpkin Seeds appeared first on Hello Little Home.

This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

Ginnie's Take

I'm a huge fan of pepitas, which are a special, hull-free pumpkin seed variety. These green seeds have a lovely, tender texture, and when baked, they become super crispy. You can buy pepitas that have already been roasted, but I like to buy them raw, so I can make homemade Roasted Pepitas. This tasty snack couldn't be easier or faster to make, and it's fun experimenting with different seasonings!

Why You'll Love This Recipe

• Delicious - Pepitas seeds have a delightful nutty flavor and a great crunchy texture. The recipe is also fun to customize. You can enjoy the salted pepitas as-is, or stir in your fave spices. You'll find lots of seasoning ideas below!
• Easy to Make - Unlike pumpkin seeds from a jack-o'-lantern, raw pepitas are ready to cook. Just mix them with oil, spices, and salt, then oven roast, dry roast, or air fry. It's so simple and fast!
• Great Snack + Topping - Pepitas are available year round, so you can enjoy this yummy treat in any season. I like snacking on them, and they also make a tasty topping for salads, soups, oatmeal, and more!

Ingredients

You need just to few basic ingredients for this easy recipe:

• Seeds - You'll need raw pepitas seeds for this recipe. Look for them in your grocery store's nut section.
• Olive Oil - The seeds are mixed with extra virgin olive oil before baking. The oil helps crisp the seeds and also helps the seasonings stick.
• Spices + Salt - Season the seeds simply with kosher salt, or get creative with different seasonings (I like garlic powder). You'll find lots of ideas in the Variations section below!

This recipe is naturally vegetarian, vegan, dairy free, gluten free, and nut free, so everyone at your table can enjoy it!

How to Roast Pepita Seeds

Roasting pepitas is super easy! Simply place the seeds on a large baking sheet, then add oil, seasonings, and salt. Mix well, then bake until toasted and crisp.

It really is that easy! You can also dry roast pepitas (without oil) in a skillet, or air fry them. Learn how in the Variations section below.

Variations

This Roasted Pepita Seeds recipe is easy to customize with different ingredients and flavorings! Here are a few ideas to try:

• Dry Roasted - You can dry roast the pepitas in a skillet, if you'd prefer. Simply heat the pepitas in a medium or large frying pan (depending on the amounts of seeds) over medium heat. Stir the seeds frequently, cooking them until they are toasted and crisp (about five to seven minutes).
• Air Fryer - Preheat your air fryer to 350 degrees, then add the oiled and seasoned pepitas. Cook them, stirring every minutes, for about seven to ten minutes total.
• Oil - Replace the olive oil with a neutral flavored cooking oil, such as vegetable, canola, or avocado.
• Spices - Season the season with different spices, such as garlic powder, smoked paprika, cumin, curry powder, cayenne, pumpkin spice, cajun, apple pie spice, and more. Check out my Baked Pumpkin Seed recipe for even more flavoring ideas! I usually to add about ½ to 1 teaspoon of spices per cup, but you can add them to taste.

Serving Suggestions

Toasted Pepitas make the best snack, but you can use them in other ways, too:

• Breakfast - Add them to a bowl of oatmeal, yogurt parfait, chia pudding, or açaí bowl for a little crunch.
• Dinner - Top pasta with the seeds, or add them to grain + veggie bowls.
• Salads -Sprinkle them over (or mix them into) salads.
• Soup - Use them as a crispy garnish for a bowl of creamy soup.

Storage

Store leftover Roasted Pepitas in an airtight container at room temperature. They will stay fresh for about two weeks.

Related Recipes

If you loved this pepita seed recipe, make sure to try my go-to my go-to Roasted Pumpkin Seeds recipe, as well! And I've got all sort of creative flavors to try too, like Pumpkin Spice Pumpkin Seeds and Ranch Pumpkin Seeds, too. If you're looking for more pepita ideas, these are some of my favorite recipes:

• Start your day with this scrumptious Pumpkin Seed Granola! You'll love its warm fall flavor.
• This tasty Pumpkin Seed Salad Dressing has a wonderful sweet-savory flavor. It's so tasty on this Kale Apple Salad!
• They make an excellent crispy addition to this cozy Roasted Pumpkin Quinoa Salad and this vibrant Superfood Salad.
• If you're a snacker, this delightful Tropical Trail Mix recipe is a must try!

P.S. Did you know that you can roast winter squash seeds, too?

Frequently Asked Questions (FAQs)

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Roasted Pepita Seeds

These crispy oven roasted and salted seeds make an irresistible snack, and they're so easy to make!

Course Appetizer, Snack

Cuisine American

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 16 servings

Calories 57kcal

Author Ginnie Leeming

Equipment

• Baking Sheet

Ingredients

• 1 cup raw pepita seeds
• ½ tablespoon extra virgin olive oil (1 ½ teaspoons)
• ½ teaspoon kosher salt (or to taste)
• other seasonings of your choice (see note)

Instructions

• Preheat oven to 350°F (175°C).
• Place 1 cup pepitas on a baking sheet, then drizzle with ½ tablespoon olive oil and sprinkle with ½ teaspoon kosher salt (or to taste), plus any other seasonings of your choice. Mix well.
• Bake seeds for 13 to 15 minutes, or until lightly browned and crisp, stirring every 5 minutes.
• Let seeds cool before eating. Enjoy!

Notes

Servings - This recipe makes 1 cup roasted pepita seeds, or 16 servings (1 tablespoon each).

Scaling the Recipe - You can easily scale this recipe up (or down), depending on how many pepitas you have. Simply double (or triple) the ingredients, or cut them in half, as needed.

Seasoning the Seeds - If you'd like to add spices, add them along with the salt and olive oil. My favorites are garlic powder and smoked paprika, but other spices also work great. Check out the info before this recipe card for ideas!

Dry Roasted Pepitas - You can also dry roast the pepitas in a skillet, if you'd prefer. To dry roast, cook the pepitas in a frying pan over medium heat (without oil) until they're toasted and crisp. Stir the seeds frequently, and watch them closely so they don't burn. It should take about five to ten minutes. 

Air Fryer Pepitas - To make air fried pepitas, start by preheating your air fryer at 350°F (175°C) for about 5 minutes, then add the oiled and seasoned pepitas. Cook them, stirring every 5 minutes, for about 7 to 10 minutes total (or until crisped).

More - Check out the info before this recipe card for helpful tips, recipe variations and seasoning ideas, serving suggestions, and more!

Nutrition

Calories: 57kcal

The post Roasted Pepitas appeared first on Hello Little Home.

This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

Ginnie's Take

In my family, we never carve a pumpkin without roasting the seeds. I can still picture my mom pulling a pan from the oven (a core Halloween memory, for sure), and to this day, I love this crispy fall snack! These Salted Pumpkin Seeds are so delicious, and best of all, they're super simple to make. I hope this recipe will become an autumn tradition in your home, too.

Why You'll Love This Recipe

• Easy - This recipe is quick and easy to prepare with just three ingredients. It's a fun treat to make with kids, too!
• Delicious - Most important? These seeds taste sooo good, and they're perfectly crunchy. You'll love their nutty, salty flavor.
• Customizable - It's up to you: make the seeds super salty or lightly salty. You can also add other spices to change up the basic recipe.

Ingredients

You only need three ingredients for this basic pumpkin seeds recipe:

• Seeds - Use the seeds from a small pie pumpkin, or a larger jack-o'-lantern style pumpkin (both work great). You can easily scale the recipe up (or down) depending on how many seeds you have, too.
• Olive Oil - Extra virgin olive oil crisps the seeds as they bake, adds a nice flavor, and helps the salt stick to the seeds.
• Salt - I recommend using kosher salt for the best flavor.

This recipe is naturally vegetarian, vegan, dairy free, gluten free, and nut free. Perfect for serving everyone in your family!

You'll Also Need

You will need a sharp knife to cut the pumpkin and a large baking sheet to roast the seeds. For easier clean up, line your baking sheets with nonstick foil or parchment paper.

How to Make Salty Roasted Pumpkin Seeds

These homemade Salted and Baked Pumpkin Seeds couldn't be easier to make! You'll find a recipe card with measurements below, but here's a quick overview:

1. Clean seeds. Begin by removing the seeds from the pulp. Start by brushing off any hanging seeds, then gently squeeze the pulp to remove the remaining seeds.
2. Dry seeds. Spread the seeds on a baking sheet. Let sit for at least 30 minutes (or overnight), or until the outside is dry.
3. Mix with oil and salt. Add the salt and olive oil to the seeds, then mix well.
4. Bake. Spread the seeds in a single layer, then bake until crispy throughout, stirring every five minutes. Tip: Stirring the seeds as they cook, helps them roast evenly. It's also the perfect time to taste the seeds, so you know when they're done.

And that's all there is to it, time to enjoy your Salted Pumpkin Seeds! Wasn't that easy?

Variations

This basic Salty Pumpkin Seeds recipe is fun and easy to customize! Here are a few ideas to try:

• Salt - Experiment with flavored salts, such as smoked salt, spicy salt, or truffle salt.
• Oil - Replace the olive oil with any neutral flavored cooking oil, such as canola, vegetable, or avocado.
• Spices - Season the seeds with additional spices, such as cinnamon, cumin, garlic powder, chili powder, or smoked paprika. Spice blends (like pumpkin spice, Old Bay, and curry powder) also work great. The Related Recipes section below has even more ideas!
• Other Seeds - Save the seeds from winter squash (such as butternut, acorn, or delicata) so you can Roast Squash Seeds, too.

Storage

Have leftover Salted Roasted Pumpkin Seeds? Store them in an airtight container (at room temperature). They'll stay fresh for a couple weeks, although I doubt they'll last that long!

Related Recipes

If you enjoyed this recipe, make my Salt and Vinegar Pumpkin Seeds next! You'll love these other flavors, too:

• Check out my basic Roasted Pumpkin Seeds recipe for tons of helpful tips and seasoning ideas.
• If you're an air fryer fan, try my Air Fryer Pumpkin Seeds! They're so easy to make.
• These delicious Ranch Pumpkin Seeds taste just like your fave dressing.
• Craving a sweet treat? Then you'll love my Cinnamon Sugar Pumpkin Seeds and Honey Roasted Pumpkin Seeds.
• PSL lovers, my cozy Pumpkin Spice Roasted Pumpkin Seeds are for you!
• Are you a garlic fan? Try these Garlic Pumpkin Seeds and these Garlic Parmesan Pumpkin Seeds, then let me know which on is your fave.
• If you're a pickle aficionado, you gotta try these Dill Pickle Pumpkin Seeds. Yum!
• These Old Bay Pumpkin Seeds are one of the best ways to use the iconic seasoning.
• Like spicy snacks? Cure your craving with my Spicy Roasted Pumpkin Seeds, Cajun Pumpkin Seeds, or Spicy Sweet Pumpkin Seeds!

Frequently Asked Questions (FAQs)

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Roasted Salted Pumpkin Seeds

Learn how to make salted and roasted pumpkin seeds with this easy and delicious recipe!

Course Appetizer, Snack

Cuisine American

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 16 servings

Calories 26kcal

Author Ginnie Leeming

Equipment

• Baking Sheet

Ingredients

• 1 cup raw pumpkin seeds
• 1 tablespoon extra virgin olive oil
• kosher salt

Instructions

• Preheat oven to 350° F (175° C).
• Separate pumpkin seeds from pulp, then spread on baking sheet in an even layer. Let dry for at least 30 minutes.
• Drizzle 1 cup pumpkin seeds with 1 tablespoon olive oil, then add salt to taste. Mix well. (I used ½ teaspoon Morton kosher salt. You can always add more salt after the seeds have baked.)
• Bake seeds, stirring every five minutes, until toasted and crisp (about 20 to 25 minutes).
• Let baked pumpkin seeds cool, then eat right away, or store in an airtight container. Enjoy!

Notes

Servings - This recipe makes 1 cup, or 16 servings (1 tablespoon each)

Scaling the Recipe - I've found that one medium pie / sugar pumpkin will yield about ½ to 1 cup seeds (depending on size), but you'll get many more from a jack-o'-lantern style pumpkin. You can easily size this recipe up (or down), depending on how many seeds you have. Just double or triple the oil and add more seasoning.

Baking Tips - For the tastiest, crunchiest seeds, spread the seeds in a single layer on your baking sheet (with a little space between the seeds). When roasting many seeds, use two sheet pans. And don't forget to stir the seeds every five minutes. Set your timer! Stirring helps them bake evenly, ensuring that each seeds get crispy.

Air Fryer - Cook the oiled and seasoned seeds at 350 for about ten to fifteen minutes, stirring every 5 minutes.

More - Check out the info before this recipe card for helpful tips, recipe variations, and more pumpkin seed recipes!

Nutrition

Calories: 26kcal

The post Salted Pumpkin Seeds appeared first on Hello Little Home.

This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

Ginnie's Take

Once autumn arrives, I'm all about pumpkin. Sure it's tasty in sweet treats, but I especially love using fresh pumpkin in more unexpected ways, like this savory Pumpkin Stew. You're going to love this scrumptious recipe! The stew is made with an irresistible combination of cozy ingredients: tender chunks of squash, hearty butter beans, fresh kale and other veggies, along with a warm Moroccan-inspired spice blend (yum). It's total comfort food!

Why You'll Love This Recipe

• Delicious - You might not guess it, but pumpkin in stew is super tasty! Especially when it's paired with a mouthwatering mix of fresh vegetables, hearty beans, and warm spices. So delicious, plus low cal and nutritious to boot!
• Easy to Make - This one pot meal is quite simple to prepare. There are no fancy techniques, and the ingredients are easy to find. You can even make it ahead of time, then relax with a big bowl during a busy week.
• Comforting - This chunky vegetable stew is loaded with warming fall flavors. It's a comfort food recipe you'll return to each autumn!

Ingredients

This yummy Squash Stew is made with basic, easy to find ingredients! Here's what you'll need:

• Pumpkin - This recipe is made with fresh pumpkin. I recommend using a pie pumpkin, not a carving pumpkin. These smaller pumpkins have a much better flavor and texture than the jack-o'-lantern variety.
• Beans - You'll need two cans of butter beans (or other white beans).
• Veggies - A mix of onions, celery, carrots, and garlic form the soup's savory base, and fresh kale adds a wonderful taste and texture.
• Spices - This recipe has a Moroccan-inspired blend of spices: cumin, smoked paprika, cinnamon, and crushed red pepper flakes.
• Broth - You'll need some broth. I keep bouillon on hand to make my own whenever I need it. Better Than Bouillon vegetable base is my fave!
• Tomato Paste - A little tomato paste adds a rich, umami flavor. Tip: If you have leftover tomato paste, make this amazing Tomato Mascarpone Pasta!

This recipe is vegetarian, vegan, dairy free, gluten free, and nut free, so everyone at your table can enjoy it!

You'll Also Need

Grab a vegetable peeler and a sharp knife to prep the veggies, and a dutch oven (or large soup pot) to cook the stew.

How to Make Vegan Pumpkin Stew

This fall stew is super easy to prepare! You'll find a detailed recipe card below, but here's a quick overview of the steps:

1. Sauté veggies. You'll start by sautéing the onions, celery, and carrots.
2. Cook pumpkin. Next, you'll add the pumpkin, then cook the vegetable mixture until it starts to brown.
3. Mix in spices and tomato paste. Stir in the tomato paste, garlic, and spices. Cook just until everything's coated in tomato paste, and the spices are fragrant.
4. Add remaining ingredients. Mix in the butter beans, kale, and broth.
5. Cook. Simmer the stew until the vegetables are tender.

And that's all there is to it, time to enjoy your mouthwatering Pumpkin Stew!

Variations

You can easily customize this recipe with a few simple swaps:

• Pumpkin - Replace the pumpkin with a different winter squash, such as butternut or kabocha.
• Beans - Substitute other white beans (like cannellini or navy) for the butter beans. Chickpeas would also work great.
• Spices - Play around with the herbs and spices. A mixed of dried thyme, rosemary, and bay leaves would be delish, or you could use garam masala for a tasty curry flavor.
• Veggies - Add other vegetables, like mushrooms, cabbage, bell peppers, potatoes, or cauliflower. This recipe is a great way to clean out your fridge!

Serving Suggestions

This comforting Pumpkin Bean Stew makes a wonderful one dish dinner for fall or Halloween! Have a little more time on your hands? Pair it with slices of crusty bread, this tasty Beer Bread, or my fave Garlic Bread. You could also serve it with a salad, such as this Simple Green Salad, autumnal Kale and Apple Salad, or this delish Fall Harvest Salad. For a heartier meal, pair this vegetarian stew with an easy sandwich, like this cheesy Broccoli Rabe Sandwich, simple Apple and Brie Baguette, or this yummy Sourdough Grilled Cheese.

Storage

Store leftovers in an airtight container in your refrigerator where they'll stay fresh for up to four days. Rewarm gently in your microwave (or over medium in a saucepan) before eating.

Related Recipes

If you enjoyed this recipe, try my other meatless stew recipes next:

• This delectable Veggie Stew with Dumplings has been a favorite of Hello Little Home readers for years!
• Three words perfectly describe this classic Vegetable Stew: warming, hearty, and delicious. It makes the perfect lunch or dinner on a cold fall or winter day.
• For a unique twist on the classic, try this Vegetarian Irish Stew! It's loaded with veggies and has a secret ingredient which makes it extra tasty.

Looking for more savory pumpkin recipes? I've got lots! Try my colorful Pumpkin Quinoa Salad, mouthwatering Pumpkin Lentil Coconut Curry, and reader fave Pumpkin Pizza for starters!

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Pumpkin Stew

If you're a pumpkin fan, you won't be able to resist this delicious fall stew! It's loaded with fresh veggies and hearty beans, and so easy to make!

Course Soup

Cuisine American

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Total Time 55 minutes minutes

Servings 6 servings

Calories 225kcal

Author Ginnie Leeming

Equipment

• Dutch Over (or Large Soup Pot)

Ingredients

• 1 tablespoon extra virgin olive oil
• 1 large onion, chopped (about 2 cups)
• 2 medium carrots, sliced ¼-inch thick (about 1 cup)
• 2 stalks celery, sliced (about ¾ cup)
• 1 pie pumpkin, peeled, seeded, and cut into 1-inch cubes (about 7 cups)
• 3 tablespoons tomato paste
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• ½ teaspoon ground cinnamon
• ¼ to ½ teaspoon crushed red pepper flakes
• 2 (16 ounce / 454 gram) cans butter beans, drained and rinsed (or other white beans)
• 8 cups chopped kale (about 1 bunch)
• 6 cups vegetable broth
• kosher salt
• pepper

Instructions

• Heat 1 tablespoon olive oil in a dutch oven (or large soup pot) over medium heat.
• Add 1 chopped onion, 2 sliced carrots, and 2 stalks sliced celery. Season with salt and pepper. Sauté until onion starts to turn translucent, stirring occasionally (about 5 to 7 minutes).
• Mix in 7 cups chopped pumpkin, then cook until pumpkin and veggies start to brown, stirring occasionally (about 7 to 10 minutes).
• Add 3 tablespoons tomato paste, 3 cloves garlic (minced), 1 teaspoon cumin, 1 teaspoon smoked paprika, ½ teaspoon cinnamon, and ¼ to ½ teaspoon crushed red pepper flakes. Stirring constantly, cook until mixture smells fragrant and tomato paste coats veggies (about 1 to 2 minutes).
• Stir in 2 cans butter beans (drained and rinsed), 8 cups chopped kale, and 6 cups vegetable broth.
• Cover and bring stew to a boil, then reduce heat to a simmer. Uncover pot and cook until vegetables are tender, stirring occasionally (about 15 to 20 minutes). Season to taste with additional salt and pepper.
• Serve stew hot. Enjoy!

Notes

Servings - This recipe makes about 12 cups, which is equal to 6 large servings (2 cups each) or up to 12 smaller (1 cup) servings.

Pumpkin - Sugar / pie pumpkins work best for this recipe. For reference, my pumpkin weighed 3 pounds 2 ½ ounces (1433 grams). I used a vegetable peeler to peel the pumpkin before cutting it in half and removing the seeds. Save the seeds to roast later!

Broth - I like making my own broth from bouillon (Better Than Bouillon is my favorite). That way, I always have some on hand when I need it!

More - Check out the info before this recipe card for helpful tips, recipe variations, serving suggestions, and more!

Nutrition

Calories: 225kcal

The post Pumpkin Stew appeared first on Hello Little Home.

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Ginnie's Take

I love making homemade tacos, and in my opinion, the thing that sets good tacos apart from great tacos is the toppings! Whether it's street tacos with their simple onion, cilantro, and lime topping, or veggie tacos drizzled with Avocado Crema, tasty toppings make all the difference. And my go-to Taco Slaw with its simple lime dressing (without mayo) is an all-time favorite! This vibrant coleslaw has a zesty flavor and the perfect amount of crunch. I've used green and purple cabbage (plus carrots) here, but you can keep things simple and traditional by using just green cabbage. You won't be able to resist it either way!

Why You'll Love This Recipe

• Delicious - This colorful recipe has a bright, tangy flavor and a fresh, crunchy texture that's guaranteed to make any taco tastier!
• Super Easy - Just slice the veggies, top with the lime dressing ingredients, and mix. So simple.
• Versatile - This yummy slaw is the perfect taco topping! The recipe is naturally vegan, making it a great addition to veggie tacos. Not vegetarian? Pair it with chicken or fish tacos (and more). It's also delish in taco bowls or served as a side dish. You'll find lots ideas for using it below!

Ingredients

This Mexican Coleslaw for Tacos is made with basic, easy to find ingredients! Here's what you'll need:

• Cabbage - I used two kinds of cabbage for this recipe: red cabbage (often called purple cabbage) and green cabbage. It's fine to use just one kind though (green cabbage is more traditional). You can even use store bought coleslaw mix to save time. One thing to note: if you use red cabbage, it will slowly turn the slaw a little pink.
• Carrots - Shredded carrots add a pop of color, and their sweetness is a tasty counterpart to the earthier cabbage and the zesty lime flavors.
• Lime Dressing - This recipe has no mayo. Instead, it's dressed with a simple vinaigrette made with lime juice, olive oil, and salt. The lime and salt are actually important ingredients. They help tenderize the cabbage, and the lime gives the slaw its trademark bright, tangy flavor.

This recipe is naturally vegetarian, vegan, dairy free, gluten free, and nut free, which means everyone at your table can enjoy it!

How to Make Taco Slaw (No Mayo)

This Mexican Cabbage Slaw couldn't be easier to make! You'll find a recipe card below with measurements, but here's a quick overview:

1. Prep veggies. Start by thinly slicing the cabbage and shredding the carrot.
2. Mix veggies. Add the vegetables to a bowl, then stir together.
3. Add dressing ingredients. Top the veggies with the lime juice, olive oil, and salt, then mix well. Season to taste with additional salt and lime juice.

Okay, time to enjoy your homemade Taco Slaw! You are going to love it paired with all your fave tacos.

Variations

This crunchy taco topping is fun and easy to customize! Here are a few ideas to try:

• Simple Version - For a simplified version, use either purple or green cabbage and skip the carrots. You can also buy a packaged coleslaw mix (just make sure it's very fresh). Dress the slaw with fresh lime juice and salt (skipping the olive oil).
• Cilantro - My favorite addition! It pairs perfectly with the other ingredients.
• Fruits + Veggies - Add extra flavor by mixing in fresh pineapple or mango, jicama, radishes, green onions, bell peppers, fresh garlic, and more. This recipe is a great way to clean out your fridge!
• Spices - Mix in warm, flavorful spices, like cumin, chili powder, garlic powder, or smoked paprika.
• Hot Peppers - Jalapeños are a classic addition! You can also experiment with other peppers, such as serranos or habaneros. Just make sure your dinner guests can take the heat, and keep in mind that a little goes a long way (especially if the tacos will have other spicy ingredients).
• Creamy - For a creamy version, stir in a couple tables of mayonnaise, sour cream, or Mexican crema.

Serving Suggestions

There are so many ways to use this yummy topping:

• Tacos - I used this tasty slaw on my Butternut Squash Tacos and my Tofu Tacos, but try it on my Crunchy Black Bean Tacos, Portobello Tacos, and my Egg and Black Bean Breakfast Tacos, too.
• Taco Bowl - Build a delicious taco bowl, starting with a rice or grain base, followed by this slaw and add your fave taco toppings.
• Taquitos - Make flautas ahogadas by topping Taquitos with salsa, followed by the cabbage salad.
• Tostadas - Serve over Bean Tostadas or Breakfast Tostadas for a flavorful finishing touch.
• Sandwiches + Wraps - It makes a wonderfully crunchy addition to wraps (like this easy Black Bean Wrap), sandwiches, and tortas.
• Side Dish - Pair with any meal where you'd typically serve coleslaw! I especially love it served with Tex Mex dishes, like Taco Casserole and Mexican Lasagna, burgers, and grilled foods.

Storage

This slaw is best when eaten shortly after being made, as the cabbage get softer the longer it sits. However if you have any leftovers, store them in an airtight container in your refrigerator, then eat within a day or two.

Related Recipes

Looking for more taco topping ideas? Try one of these recipes next:

• This Avocado Cream Sauce is so delicious and easy to make. I love it paired with any Mexican dish that needs something saucy.
• My favorite Guacamole is in regular rotation around here, and you're sure to love it! Try my Guac without Tomatoes for a simpler version, too.
• Craving a creative salsa? Try my colorful Pink Pineapple Salsa or this irresistible Watermelon Salsa!
• This flavorful Black Bean and Corn Salsa is a crowd pleasing dip, and you can use leftovers for a quick taco or burrito filling.

P.S. If you're a coleslaw lover, make sure to try my Greek Coleslaw recipe, too!

Print

Mexican Taco Slaw

Learn how to make a quick, easy, and delicious coleslaw topping for tacos!

Course Side Dish

Cuisine Mexican

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 6 servings

Calories 29kcal

Author Ginnie Leeming

Ingredients

• 1 ½ cups thinly sliced green cabbage (about ¼ small head)
• 1 ½ cups thinly sliced red cabbage (about ¼ small head)
• 1 medium carrot, shredded
• 1 large lime, juiced
• 2 teaspoons olive oil
• kosher salt

Instructions

• Combine 1 ½ cups sliced green cabbage, 1 ½ cups sliced red cabbage, and 1 shredded carrot in a large bowl. Mix well.
• Add lime juice from 1 lime, 2 teaspoons olive oil, and kosher salt (to taste). Stir well, then season with additional lime juice and salt, if desired. (I used ½ teaspoon kosher salt total.)
• Let rest for about 5 to 10 minutes, then serve over tacos. Enjoy!

Notes

Yield - This recipe makes about 3 cups, or 6 servings (½ cup each).

Quick Version - Substitute 3 ½ cups packaged coleslaw mix for the shredded cabagge and carrots.

Limes - When purchasing limes, give them a little squeeze. They should have some give. And I always recommend buying extra limes, because it's hard to tell how juicy they will be. 

More - Check out the info before this recipe for helpful tips, recipes variations, serving suggestions, and more!

Nutrition

Calories: 29kcal

The post Taco Slaw appeared first on Hello Little Home.

This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

Ginnie's Take

Tacos are a frequent dinner at my place. I love experimenting with different flavors, and now that fall is here, my favorite Butternut Squash Tacos have entered the rotation! These colorful tacos have the best combination of flavors and textures: perfectly seasoned squash and black beans, a luscious avocado cream sauce, and a zesty, crunchy slaw topping. With its tasty Mexican flavors, this recipe is perfect for winter squash fans and skeptics alike!

Why You'll Love This Recipe

• Delicious - These veggie tacos are bursting with vibrant flavors. You won't be able to resist the delicious combination of spiced squash, creamy sauce, and crunchy slaw. They're sooo good!
• Easy - Because the filling is roasted, there's no standing over a hot stove. Your oven does all the work! And while the squash bakes, you'll make the quick sauce and slaw toppings.
• Versatile - Serve these tasty tacos for a weeknight dinner, or invite your friends over for a weekend taco party! You'll find helpful make ahead tips that make throwing the recipe together a snap, and it's easy to customize, too.

Ingredients

These Roasted Squash Tacos are made with easy to find ingredients! Here's what you'll need:

• Squash - You'll need a butternut squash, of course.
• Beans - As well as a can of black beans.
• Spices - The squash is tossed with a fragrant (not spicy) mix of ground cumin, smoked paprika, chili powder, and garlic powder (plus olive oil) before roasting.
• Toppings - The tacos have three simple toppings: Avocado Crema (made with avocado, sour cream, and lime juice), Taco Slaw (made with cabbage, carrots, lime juice, and olive oil), and lime wedges for squeezing over the tacos.
• Tortillas - You'll serve the tacos on corn tortillas.

This recipe is naturally vegetarian, nut free, and gluten free (read labels carefully if you have an allergy). To make it vegan and dairy free, simply use plant based sour cream when preparing the crema.

You'll Also Need

You'll need a sharp, sturdy knife to prep the butternut squash and other veggies, a fine mesh strainer (or colander) to drain and rinse the black beans, a few bowls, and a large baking sheet to roast the squash and beans.

How to Make Roasted Butternut Squash Tacos

These Butternut Tacos have a few components, but each one is easy to make! You'll find a detailed recipe card below, but here's a quick overview of the process:

1. Roast squash. Start by tossing the chopped butternut with the spices and olive oil. Then bake until tender.
2. Add beans. Top the squash with the black beans, then bake until the beans are hot. Add a squeeze of lime juice, then mix well.
3. Make slaw + crema. While the filling cooks, mix the cabbage, carrots, lime juice, olive oil, and salt to make the slaw. Set that aside, then blend the avocado, sour cream, and lime juice in your food processor to make the crema.
4. Assemble tacos. Heat the tortillas, then top with the squash-bean filling, followed by the crema and slaw. Serve with lime wedges.

Don't those Butternut Squash Tacos look delicious? I predict that you're going to love each and every bite!

Variations

These yummy Roasted Squash Tacos are fun to customize! Try one of these easy ideas:

• Squash - Substitute another type of squash. Kabocha, pumpkin, or even sliced delicata squash would also be delish.
• Sweet Potatoes - Swap in sweet potatoes for the butternut squash.
• Beans - Replace the black beans with pinto beans.
• Slaw - Save time by using a package of coleslaw mix for the slaw.
• Spices - Use a spice blend, such as taco seasoning or even adobo seasoning, instead of the individual spices.
• Salsa - Top the tacos with your fave salsa, instead of the crema. This Pineapple Salsa would work great! I used a pink pineapple to make it, but a regular pineapple works well, too.
• Spicy - Add some hot sauce for a little kick. This habanero sauce is my fave!
• Vegan + Dairy Free - Use plant based sour cream when making the avocado crema.

Serving Suggestions

These veggie-packed Butternut Squash and Black Bean Tacos make a great one dish meal. You can also serve them with simple sides (like refried beans and Mexican rice) or an easy salad (this Kale, Apple, and Pumpkin Seed Salad is a fave). For a party, add some snacks (like Guacamole and chips or Texas Nachos). And don't forget a delicious drink (try my Watermelon Agua Fresca or Mexican Hot Chocolate) to wash it down!

Storage

If you have leftovers, store the bean and squash filling, crema, and slaw in separate containers in your refrigerator. The slaw is best when eaten within a day or two, but the filling and crema will both stay fresh for three to four days. Warm the filling gently in your microwave before serving.

Related Recipes

Looking for more veggie taco ideas? Try one of these delicious recipes next:

• These Crispy Black Bean Tacos are super quick and so tasty!
• Fire up the grill to make these yummy Grilled Portobello Tacos.
• Wake up to these easy Black Bean and Egg Tacos!
• These Tofu Tacos couldn't be easier to make, and they also have a slaw topping!
• Craving something a little different? You'll love these mouthwatering Korean Tofu Tacos.
• Crispy Black Bean Taquitos are a fun rolled twist on the classic recipe.
• This Vegetarian Taco Casserole is the perfect treat when you're craving comfort food!

Print

Butternut Squash Tacos with Black Beans

These yummy veggie tacos are easy to make and so delicious! Perfect for dinner any night of the week.

Course Main Course

Cuisine Mexican

Prep Time 20 minutes minutes

Cook Time 35 minutes minutes

Total Time 55 minutes minutes

Servings 12 tacos

Calories 175kcal

Author Ginnie Leeming

Equipment

• Large Baking Sheet
• Fine Mesh Strainer
• Food Processor
• Large Frying Pan (or Microwave)

Ingredients

For Butternut Squash and Black Beans:

• 4 cups chopped butternut squash (½-inch cubes)
• 1 tablespoon extra virgin olive oil
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• ½ teaspoon chili powder
• ½ teaspoon garlic powder
• kosher salt
• 1 (15 ounce / 425 gram) can black beans, drained and rinsed
• 1 large lime

For Taco Slaw:

• 3 cups thinly sliced cabbage (about ½ small head; I used a mix of green and red cabbage)
• 1 medium carrot, shredded
• 1 large lime, juiced
• 2 teaspoons extra virgin olive oil

For Avocado Crema:

• 1 large avocado, cut into chunks
• ⅓ cup sour cream
• 2 tablespoons fresh lime juice
• ½ teaspoon kosher salt

For Assembling:

• 12 corn tortillas

Instructions

Prepare Butternut Squash and Black Beans:

• Preheat oven to 425°F (220°C).
• Place 4 cups chopped butternut squash on a large baking sheet. Top with 1 tablespoon olive oil, 1 teaspoon cumin, 1 teaspoon smoked paprika, ½ teaspoon chili powder, ½ teaspoon garlic powder. Sprinkle generously with salt, then mix well with clean hands or a spatula.
• Spread squash into a single layer, then roast for 20 minutes. Flip, then bake for 10 more minutes (or until squash is browned and tender).
• Sprinkle black beans (1-15 ounce can, drained and rinsed) over roasted squash. Bake for 5 more minutes (or until beans are hot).
• Cut 1 lime in half. Squeeze 1 half over the squash and beans. Mix well, then taste and season with additional salt, if needed. (Cut other lime half into small wedges, then reserve for serving.)

Prepare Taco Slaw:

• While squash roasts, combine 3 cups sliced cabbage and 1 shredded carrot in a medium bowl. Mix well.
• Stir in juice from 1 lime, 2 teaspoons olive oil, and salt to taste. Taste, then season with additional lime juice or salt, if needed. (I used ½ teaspon salt total.) Set aside.

Prepare Avocado Crema:

• After making slaw, combine 1 avocado, ⅓ cup sour cream, 2 tablespoons lime juice, and ½ teaspoon salt in food processor. Blend until totally smooth, then season to taste with additional salt (if needed). Set aside.

Assemble Tacos:

• Heat a large skillet over medium heat. Add tortillas in a single layer (you will need to do this in batches). Cook tortillas until just softened and hot, flipping once.
• Divide butternut squash filling evenly between tortillas, then top with avocado crema, followed by the taco slaw. (You may have a little slaw or crema leftover.)
• Serve tacos immediately with reserved lime wedges. Enjoy!

Notes

Servings - This recipe makes 12 tacos, which will serve 4 to 6 people (2 to 3 tacos each).

Squash - For reference, my butternut squash weighed 1 pound 14.7 ounces (870 grams). You can use other types of squash too, or even sweet potatoes.

Slaw - Feel free to substitute 3 ½ cups packaged coleslaw mix for the cabbage and carrots.

Tortillas - Heating tortillas makes them flexible and helps them hold together when eating. I usually heat tortillas in a skillet, then add the toppings as soon as they come off the pan (this way, they stay warm). You can also heat them on a comal (a more traditional method), over a gas burner (be very careful), or in a microwave. If microwaving, wrap all 12 tortillas with a damp paper towel, followed by a dry paper towel (or kitchen towel). Then heat for 30 to 45 seconds, or until hot.

Make Ahead - Save time by chopping the squash, slicing the cabbage, and shredding the carrot in advance. You can also prepare the avocado crema ahead of time. Then when dinner rolls around, cook the squash-bean filling as directed and prepare the slaw.

More - Check out the info before this post for helpful tips, recipe variations, serving suggestions, and more!

Nutrition

Calories: 175kcal

The post Butternut Squash Tacos appeared first on Hello Little Home.