Roasted pumpkin tacos
Preparing: Wash your pumpkin, cut in half, scoop out seeds (and roast them with salt while you are roasting the pumpkins!) and cut into wedges. Coat wedges with some oil and sprinkle with salt and a spice (we use homemade garam masala, you can use cumin, oregano, cinnamon) and roast in a single layer at 350 for 40 minutes or until tender. Meanwhile, chop up your fresh veggies as taco toppings.
Eating: We make our own homemade flour tortillas, melt some cheese on them, throw a pumpkin wedge or two on there and then top with anything we can get our hands on.
Dish history: We made this for a local farm-to-table event and they were a hit! We leave the skins on the pumpkins since they were grown organically (in fact, the roasted skin is the best part). And we top the tacos with our homemade hot sauce. Enjoy!