Store leftover mashed sweet potatoes in an airtight container in the fridge for up to 4 days. Reheat them in the microwave or ...

Drain the pumpkin into a colander and allow to sit for 5 minutes to drain thoroughly. Mash the pumpkin with a fork into a pulp, or use a food mill. You should yield about 2 cups purée.

Mix pumpkin, evaporated milk, eggs, sugar, and cinnamon. Pour into the crust. Bake for 15 minutes, then reduce temperature to 350°F and bake for 40-50 minutes until set.

2 c. roasted pumpkin cubes (1 - inch cubes; see roasting instructions below) 2 Tbsp. extra - virgin olive oil (plus more for roasting) 3 cloves garlic, finely minced ...

Packed with protein and fibre, it’s the ultimate warm-weather-meets-comfort-food mash-up. Moroccan pumpkin, chickpea, feta & almond salad Prep time: 15 minutes ...