18 Delicious Green Pumpkin Recipes for Every Season

Ready to add a splash of color and a heap of flavor to your meals? Green pumpkin, with its versatile and nutritious profile, is here to revolutionize your cooking all year round! From cozy autumn soups to refreshing summer salads, we’ve rounded up 18 mouthwatering recipes that promise to delight. Whether you’re a seasoned chef or a kitchen newbie, these dishes are sure to inspire your next culinary adventure. Let’s dive in!

Green Pumpkin Soup with Coconut Milk

Forget everything you know about pumpkin soup—this creamy, coconut-infused version is a game-changer. Bold flavors and silky texture make it a must-try.

Ingredients

• Pumpkin – 2 cups, cubed
• Coconut milk – 1 cup
• Vegetable broth – 2 cups
• Garlic – 2 cloves, minced
• Olive oil – 1 tbsp
• Salt – ½ tsp

Instructions

1. Heat olive oil in a large pot over medium heat (350°F).
2. Add minced garlic and sauté for 1 minute until fragrant.
3. Add cubed pumpkin and stir to coat with oil and garlic.
4. Pour in vegetable broth and bring to a boil.
5. Reduce heat to low, cover, and simmer for 20 minutes until pumpkin is tender.
6. Remove from heat and blend the mixture until smooth using an immersion blender.
7. Return the pot to low heat, stir in coconut milk, and heat for 5 minutes without boiling.
8. Season with salt and serve hot.

Outrageously smooth with a hint of sweetness from the coconut milk, this soup pairs perfectly with crusty bread or a sprinkle of roasted pumpkin seeds for crunch.

Roasted Green Pumpkin with Herbs

Kickstart your meal prep with this Roasted Green Pumpkin with Herbs—simple, savory, and seriously satisfying. Perfect for those who crave bold flavors with minimal fuss.

Ingredients

• Green pumpkin – 1 small, about 2 lbs
• Olive oil – 2 tbsp
• Salt – 1 tsp
• Black pepper – ½ tsp
• Fresh rosemary – 1 tbsp, chopped
• Fresh thyme – 1 tbsp, chopped

Instructions

1. Preheat your oven to 400°F. Line a baking sheet with parchment paper for easy cleanup.
2. Cut the green pumpkin into 1-inch cubes. Pro tip: Leave the skin on for extra texture and nutrients.
3. Toss the pumpkin cubes with olive oil, salt, black pepper, rosemary, and thyme in a large bowl until evenly coated.
4. Spread the pumpkin in a single layer on the prepared baking sheet. Roast for 25 minutes, then flip each piece for even browning.
5. Continue roasting for another 20 minutes or until the edges are crispy and the pumpkin is fork-tender. Watch closely to avoid burning.

Bursting with herby goodness, this roasted green pumpkin turns tender inside with a delightful crisp outside. Serve it as a standout side or toss into salads for a hearty twist.

Green Pumpkin and Lentil Curry

Hungry for a twist on classic curry? This Green Pumpkin and Lentil Curry packs a punch with minimal effort—let’s dive in.

Ingredients

• Green pumpkin – 2 cups, cubed
• Red lentils – 1 cup
• Coconut milk – 1 can (13.5 oz)
• Curry powder – 2 tbsp
• Vegetable oil – 1 tbsp
• Water – 2 cups

Instructions

1. Heat vegetable oil in a large pot over medium heat (350°F).
2. Add cubed green pumpkin, sauté for 5 minutes until slightly softened.
3. Tip: Don’t overcrowd the pot to ensure even cooking.
4. Stir in red lentils and curry powder, cook for 1 minute to toast the spices.
5. Pour in coconut milk and water, bring to a boil.
6. Reduce heat to low (200°F), simmer uncovered for 25 minutes.
7. Tip: Stir occasionally to prevent sticking.
8. Check consistency; if too thick, add ¼ cup water.
9. Tip: The curry is ready when the pumpkin is fork-tender and lentils are mushy.
10. Remove from heat, let sit for 5 minutes to thicken.

Flavorful and creamy, this curry’s texture is a dream—serve over quinoa or with naan for a hearty meal.

Spicy Green Pumpkin Stir Fry

Whip up a storm in your kitchen with this fiery Spicy Green Pumpkin Stir Fry that’s all about bold flavors and crunch. Perfect for those who dare to spice up their meal routine.

Ingredients

• Green pumpkin – 2 cups, cubed
• Olive oil – 2 tbsp
• Garlic – 3 cloves, minced
• Red chili flakes – 1 tsp
• Soy sauce – 1 tbsp
• Salt – ½ tsp

Instructions

1. Heat olive oil in a large skillet over medium-high heat (350°F) until shimmering.
2. Add minced garlic and red chili flakes, sauté for 30 seconds until fragrant. Tip: Don’t let the garlic burn to keep the flavor sweet.
3. Toss in green pumpkin cubes, stir to coat with the oil and spices.
4. Cook for 5 minutes, stirring occasionally, until the edges start to brown. Tip: A little char adds a smoky depth.
5. Drizzle soy sauce over the pumpkin, sprinkle salt, and stir well.
6. Continue cooking for another 3 minutes until the pumpkin is tender but still crisp. Tip: The perfect bite should have a slight crunch.

Unleash the vibrant colors and textures of this dish by serving it atop a steaming bowl of jasmine rice. The heat from the chili flakes dances with the sweetness of the pumpkin, creating a harmony of flavors that’s irresistibly addictive.

Green Pumpkin Pie with a Twist

Ditch the ordinary and dive into a vibrant dessert that’s as Instagram-worthy as it is delicious. This green pumpkin pie isn’t just a feast for the eyes—it’s a flavor bomb waiting to explode.

Ingredients

• Pumpkin puree – 1 cup
• Heavy cream – ½ cup
• Sugar – ¾ cup
• Eggs – 2
• Pie crust – 1
• Matcha powder – 1 tbsp

Instructions

1. Preheat your oven to 350°F—no guessing, just set it and forget it.
2. Whisk together pumpkin puree, heavy cream, sugar, and eggs in a bowl until smooth. Tip: Room temperature ingredients blend easier.
3. Fold in matcha powder until the mixture turns a vibrant green. Tip: Sift matcha to avoid clumps.
4. Pour the filling into the pie crust, smoothing the top with a spatula.
5. Bake for 45 minutes or until the center jiggles slightly but isn’t liquid. Tip: Shield the crust edges with foil if they brown too fast.
6. Cool on a wire rack for 2 hours before slicing.

Amazingly creamy with a subtle earthy kick, this pie pairs perfectly with a dollop of whipped cream or a sprinkle of cinnamon for an extra flavor layer.

Green Pumpkin and Chickpea Stew

Kickstart your meal prep with this hearty Green Pumpkin and Chickpea Stew—packed with flavor, ready in a flash, and guaranteed to spice up your dinner routine.

Ingredients

• Green pumpkin – 2 cups, cubed
• Chickpeas – 1 can (15 oz), drained
• Coconut milk – 1 cup
• Vegetable broth – 2 cups
• Garlic – 2 cloves, minced
• Cumin – 1 tsp
• Salt – ½ tsp
• Olive oil – 1 tbsp

Instructions

1. Heat olive oil in a large pot over medium heat (350°F).
2. Add minced garlic and sauté for 1 minute until fragrant.
3. Stir in cubed green pumpkin and cook for 5 minutes, stirring occasionally.
4. Add drained chickpeas, cumin, and salt, mixing well to combine.
5. Pour in vegetable broth and bring to a boil, then reduce heat to simmer for 20 minutes.
6. Tip: For a creamier texture, mash some chickpeas against the pot’s side.
7. Add coconut milk and simmer for another 10 minutes until the pumpkin is tender.
8. Tip: If the stew is too thick, add more broth or water to reach desired consistency.
9. Check seasoning and adjust if necessary before serving.
10. Tip: Garnish with fresh cilantro or a squeeze of lime for an extra flavor boost.

Velvety pumpkin melts into the rich, spiced broth, while chickpeas add a satisfying bite. Serve over quinoa or with crusty bread to soak up every last drop.

Creamy Green Pumpkin Pasta

Elevate your pasta game with this lush, velvety dish that’s as Instagrammable as it is delicious. Creamy Green Pumpkin Pasta blends rich flavors with a vibrant hue, perfect for a quick weeknight dinner or impressing guests.

Ingredients

• Pasta – 8 oz
• Pumpkin puree – 1 cup
• Heavy cream – ½ cup
• Garlic – 2 cloves, minced
• Parmesan cheese – ¼ cup, grated
• Salt – ½ tsp
• Black pepper – ¼ tsp
• Olive oil – 1 tbsp

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add pasta and cook according to package instructions until al dente, about 8-10 minutes. Tip: Reserve ½ cup of pasta water before draining.
2. While pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and sauté until fragrant, about 30 seconds.
3. Stir in pumpkin puree and heavy cream, mixing well to combine. Cook for 2-3 minutes until the mixture is heated through.
4. Reduce heat to low. Gradually add grated Parmesan cheese, stirring continuously until melted and smooth. Tip: Adding cheese slowly prevents clumping.
5. Season with salt and black pepper, adjusting to your preference. Tip: For extra flavor, add a pinch of nutmeg or red pepper flakes.
6. Drain pasta and add it to the skillet, tossing to coat evenly in the sauce. If needed, use reserved pasta water to thin the sauce to your desired consistency.
7. Serve immediately, garnished with additional Parmesan and a drizzle of olive oil if desired.

Get ready to dive into a bowl of creamy, dreamy pasta with a subtle sweetness from the pumpkin and a rich, cheesy finish. Try topping with crispy sage leaves or toasted walnuts for an extra crunch.

Green Pumpkin Bread with Walnuts

Pumpkin bread gets a vibrant twist with this green-hued version, packed with crunchy walnuts for that perfect bite. Skip the basic, this recipe brings the wow factor to your breakfast table.

Ingredients

• Flour – 2 cups
• Baking soda – 1 tsp
• Salt – ½ tsp
• Cinnamon – 1 tsp
• Pumpkin puree – 1 cup
• Sugar – 1 cup
• Eggs – 2
• Vegetable oil – ½ cup
• Walnuts – 1 cup, chopped
• Green food coloring – 10 drops

Instructions

1. Preheat your oven to 350°F. Grease a 9×5 inch loaf pan.
2. In a bowl, whisk together flour, baking soda, salt, and cinnamon.
3. In another bowl, mix pumpkin puree, sugar, eggs, and vegetable oil until smooth. Tip: Use room temperature eggs for easier mixing.
4. Add the green food coloring to the wet ingredients, stirring until the color is uniform.
5. Gradually fold the dry ingredients into the wet mixture. Tip: Do not overmix to keep the bread tender.
6. Stir in the chopped walnuts.
7. Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
8. Bake for 60 minutes, or until a toothpick inserted into the center comes out clean. Tip: Cover with foil if the top browns too quickly.
9. Let the bread cool in the pan for 10 minutes before transferring to a wire rack.

Get ready for a moist, subtly spiced bread with a fun green surprise inside. Serve it toasted with a smear of cream cheese or as is for a quick, satisfying snack.

Green Pumpkin and Spinach Lasagna

Kickstart your meal prep with this vibrant Green Pumpkin and Spinach Lasagna that’s as nutritious as it is Instagram-worthy. Layer up flavors that pop and colors that dazzle, turning your dinner into a showstopper.

Ingredients

• Lasagna noodles – 12 sheets
• Green pumpkin puree – 2 cups
• Spinach – 3 cups, chopped
• Ricotta cheese – 15 oz
• Mozzarella cheese – 2 cups, shredded
• Garlic – 2 cloves, minced
• Olive oil – 2 tbsp
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Preheat your oven to 375°F. This ensures a perfectly baked lasagna every time.
2. Heat olive oil in a pan over medium heat. Add minced garlic and sauté until golden, about 1 minute.
3. Add chopped spinach to the pan. Cook until wilted, roughly 3 minutes. Tip: Squeeze out excess water from spinach to avoid a soggy lasagna.
4. In a bowl, mix spinach with ricotta cheese, salt, and black pepper. This combo brings a creamy texture and rich flavor.
5. Spread ½ cup of green pumpkin puree at the bottom of a 9×13 inch baking dish. This prevents noodles from sticking.
6. Layer 4 lasagna noodles over the puree. Top with half the spinach-ricotta mixture and ⅓ of the mozzarella.
7. Repeat layers: pumpkin puree, noodles, remaining spinach-ricotta, and another ⅓ of mozzarella.
8. Final layer: noodles, remaining pumpkin puree, and mozzarella. Tip: Cover with foil for the first 25 minutes to melt cheese perfectly.
9. Bake for 35 minutes. Remove foil last 10 minutes for a golden top.
10. Let stand for 10 minutes before slicing. Tip: This step is crucial for clean cuts.

Unleash a lasagna that’s creamy, cheesy, with a hint of sweetness from the pumpkin. Serve with a crisp salad or garlic bread for a meal that’s sure to impress.

Green Pumpkin Smoothie for Breakfast

Craving a morning boost? Blend this vibrant green pumpkin smoothie in under 5 minutes—packed with nutrients to kickstart your day.

Ingredients

• Pumpkin puree – ½ cup
• Banana – 1
• Spinach – 1 cup
• Almond milk – 1 cup
• Chia seeds – 1 tbsp
• Ice – ½ cup

Instructions

1. Peel the banana and break it into chunks.
2. Add banana, pumpkin puree, spinach, almond milk, chia seeds, and ice to a blender.
3. Blend on high for 45 seconds or until completely smooth. Tip: For a thicker smoothie, add more ice.
4. Pour into a glass and serve immediately. Tip: Garnish with a sprinkle of chia seeds for extra texture.
5. Clean the blender right after use to prevent sticking. Tip: Rinse with warm water and a drop of dish soap for easy cleaning.

Outrageously creamy with a subtle sweetness from the banana, this smoothie’s vibrant green hue makes it as Instagram-worthy as it is delicious. Try it with a dash of cinnamon for a warm spice twist.

Green Pumpkin and Cheese Quesadillas

Whip up a storm in your kitchen with these Green Pumpkin and Cheese Quesadillas—**bold flavors**, **minimal effort**, and **maximum crunch**.

Ingredients

• Green pumpkin puree – 1 cup
• Shredded cheese – 2 cups
• Flour tortillas – 4
• Butter – 2 tbsp

Instructions

1. Heat a large skillet over medium heat (350°F).
2. Spread ¼ cup green pumpkin puree evenly over one flour tortilla.
3. Sprinkle ½ cup shredded cheese over the pumpkin puree.
4. Top with another tortilla and press gently to seal.
5. Melt ½ tbsp butter in the skillet, then add the quesadilla.
6. Cook for 3 minutes until the bottom is golden brown and crispy.
7. Flip carefully using a spatula, then cook the other side for another 3 minutes.
8. Repeat with remaining ingredients to make 2 quesadillas total.
9. Cut each quesadilla into 4 wedges and serve immediately.

Just like that, you’ve got a dish that’s **creamy**, **cheesy**, and **slightly sweet** from the pumpkin. Try drizzling with hot honey for a spicy-sweet kick.

Green Pumpkin Pancakes with Maple Syrup

Zesty mornings call for something extraordinary—whip up these vibrant Green Pumpkin Pancakes drizzled with maple syrup for a breakfast that pops.

Ingredients

• Pumpkin puree – ½ cup
• Flour – 1 cup
• Egg – 1
• Milk – ¾ cup
• Baking powder – 1 tsp
• Salt – ½ tsp
• Maple syrup – for serving

Instructions

1. In a bowl, mix pumpkin puree, egg, and milk until smooth.
2. Add flour, baking powder, and salt to the wet ingredients. Stir just until combined—overmixing leads to tough pancakes.
3. Heat a non-stick skillet over medium heat (350°F). No oil needed if your skillet is truly non-stick.
4. Pour ¼ cup batter per pancake. Cook until bubbles form on the surface and edges look set, about 2 minutes.
5. Flip carefully. Cook for another 1-2 minutes until golden brown.
6. Serve hot with maple syrup. For extra flair, top with a dollop of whipped cream or a sprinkle of cinnamon.

Kickstart your day with these fluffy, subtly spiced pancakes. The pumpkin adds moisture without overpowering, making them a year-round hit. Try stacking them high with banana slices between layers for an Instagram-worthy breakfast tower.

Green Pumpkin and Black Bean Tacos

Elevate your taco night with these Green Pumpkin and Black Bean Tacos—packed with flavor, texture, and a punch of color that’ll make your feed pop.

Ingredients

• Green pumpkin – 2 cups, diced
• Black beans – 1 can (15 oz), drained
• Corn tortillas – 8
• Olive oil – 2 tbsp
• Cumin – 1 tsp
• Salt – ½ tsp
• Lime – 1, juiced
• Cilantro – ¼ cup, chopped

Instructions

1. Heat olive oil in a skillet over medium heat (350°F).
2. Add diced green pumpkin, sauté for 5 minutes until slightly soft.
3. Stir in black beans, cumin, and salt. Cook for another 3 minutes.
4. Warm corn tortillas in a dry pan for 30 seconds each side for flexibility.
5. Fill each tortilla with the pumpkin and bean mixture.
6. Drizzle lime juice over the filling and sprinkle with chopped cilantro.

Dig into tacos that boast a creamy pumpkin center, hearty beans, and a zesty lime finish. Serve with a side of avocado slices or a spicy salsa for an extra kick.

Green Pumpkin Muffins with Cinnamon

Never underestimate the power of a muffin that packs a punch of color and spice. These Green Pumpkin Muffins with Cinnamon are your next breakfast obsession—easy, eye-catching, and utterly delicious.

Ingredients

• Pumpkin puree – 1 cup
• Flour – 1 ½ cups
• Sugar – ¾ cup
• Egg – 1
• Butter – ½ cup, melted
• Cinnamon – 1 tsp
• Baking powder – 1 tsp
• Salt – ½ tsp

Instructions

1. Preheat your oven to 375°F. Tip: Always preheat for even baking.
2. In a large bowl, mix pumpkin puree, sugar, egg, and melted butter until smooth.
3. Add flour, cinnamon, baking powder, and salt to the wet ingredients. Stir just until combined. Tip: Overmixing leads to tough muffins.
4. Line a muffin tin with liners or grease well. Divide batter evenly among 12 cups. Tip: An ice cream scoop ensures uniform size.
5. Bake for 20 minutes or until a toothpick comes out clean.

Rich in flavor with a moist, tender crumb, these muffins are a fall favorite. Serve warm with a dab of butter or a drizzle of honey for an extra treat.

Green Pumpkin and Potato Gratin

Zesty and comforting, this gratin layers green pumpkin and potato for a dish that’s as vibrant as it is hearty. Perfect for those cozy nights in or a standout side at your next dinner party.

Ingredients

• Green pumpkin – 2 cups, thinly sliced
• Potatoes – 2 cups, thinly sliced
• Heavy cream – 1 cup
• Garlic – 2 cloves, minced
• Salt – 1 tsp
• Black pepper – ½ tsp
• Gruyère cheese – 1 cup, grated

Instructions

1. Preheat your oven to 375°F. This ensures a perfectly golden top without overcooking the veggies.
2. In a bowl, mix the green pumpkin and potato slices with heavy cream, garlic, salt, and black pepper. Tip: Uniform slices cook evenly, so take your time slicing.
3. Layer the mixture in a greased baking dish, alternating between pumpkin and potato for visual appeal.
4. Sprinkle the grated Gruyère cheese evenly over the top. Tip: For extra crispiness, broil for the last 2 minutes of baking.
5. Bake for 45 minutes or until the top is golden and the veggies are tender when pierced with a fork.

Creamy and rich, this gratin pairs beautifully with a crisp salad or roasted meats. The green pumpkin adds a subtle sweetness that contrasts wonderfully with the savory Gruyère.

Green Pumpkin Risotto with Parmesan

Venture into a creamy, dreamy bowl of Green Pumpkin Risotto with Parmesan that’s as vibrant as it is velvety. This dish turns simple ingredients into a showstopper with minimal effort.

Ingredients

• Arborio rice – 1 cup
• Green pumpkin puree – 1 cup
• Chicken broth – 4 cups
• Parmesan cheese – ½ cup, grated
• Butter – 2 tbsp
• Onion – ½, diced
• Garlic – 2 cloves, minced
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Heat chicken broth in a saucepan over medium heat until simmering, then reduce to low to keep warm.
2. Melt butter in a large pan over medium heat. Add diced onion and minced garlic, sautéing until translucent, about 3 minutes.
3. Stir in Arborio rice, coating it with the butter mixture, for 2 minutes until slightly toasted.
4. Add green pumpkin puree to the rice, stirring continuously until fully incorporated.
5. Begin adding warm chicken broth one ladle at a time, stirring constantly until each ladle is absorbed before adding the next. Tip: Keep the broth at a simmer to maintain even cooking temperature.
6. Continue this process for about 20 minutes until the rice is al dente and the mixture is creamy.
7. Remove from heat. Stir in grated Parmesan cheese, salt, and black pepper until the cheese is melted and the seasoning is evenly distributed. Tip: Let the risotto sit for 2 minutes off the heat for the perfect consistency.
8. Serve immediately. Tip: Garnish with extra Parmesan and a drizzle of olive oil for an extra flavor boost.

Now, this risotto boasts a lush, creamy texture with a subtle sweetness from the green pumpkin, balanced by the sharpness of Parmesan. Try serving it in hollowed-out mini pumpkins for a festive twist that’ll wow your guests.

Green Pumpkin and Apple Salad

Slice into summer with this crisp, refreshing twist on salad. Green pumpkin and apple come together for a dish that’s as vibrant as it is delicious.

Ingredients

• Green pumpkin – 2 cups, cubed
• Apple – 1, thinly sliced
• Olive oil – 2 tbsp
• Lemon juice – 1 tbsp
• Salt – ½ tsp
• Pepper – ¼ tsp

Instructions

1. Preheat your oven to 400°F.
2. Toss the green pumpkin cubes with 1 tbsp olive oil, ¼ tsp salt, and ¼ tsp pepper on a baking sheet.
3. Roast for 20 minutes until the edges are golden. Tip: Stir halfway for even cooking.
4. While the pumpkin roasts, mix the apple slices with 1 tbsp lemon juice to prevent browning.
5. Once the pumpkin is done, let it cool for 5 minutes.
6. Combine the roasted pumpkin and apple slices in a bowl. Drizzle with the remaining 1 tbsp olive oil and ½ tbsp lemon juice. Tip: Add a pinch of salt to enhance the flavors.
7. Gently toss everything together. Tip: For extra crunch, add toasted nuts right before serving.

Here’s how it hits: the roasted pumpkin brings a smoky sweetness, while the apple adds a juicy crunch. Serve it over a bed of greens or as a standalone side that steals the show.

Green Pumpkin Chocolate Chip Cookies

Bake your way to a viral moment with these Green Pumpkin Chocolate Chip Cookies—soft, chewy, and packed with a pop of color that’s totally Instagram-worthy.

Ingredients

• Flour – 1 cup
• Baking soda – 1 tsp
• Salt – ½ tsp
• Butter – ½ cup, softened
• Brown sugar – ¾ cup
• Pumpkin puree – ½ cup
• Green food coloring – 1 tsp
• Chocolate chips – 1 cup

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a bowl, whisk together flour, baking soda, and salt. Set aside.
3. In another bowl, beat butter and brown sugar until fluffy. Tip: Ensure butter is at room temperature for easier mixing.
4. Mix in pumpkin puree and green food coloring until the color is uniform.
5. Gradually add the dry ingredients to the wet, mixing just until combined. Tip: Overmixing leads to tough cookies.
6. Fold in chocolate chips evenly throughout the dough.
7. Scoop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them 2 inches apart.
8. Bake for 10-12 minutes, or until the edges are just set. Tip: Cookies will continue to cook on the sheet out of the oven, so pull them when they’re slightly underdone.
9. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.

Fresh out of the oven, these cookies boast a soft center with a slightly crisp edge, the pumpkin adding a subtle earthiness that pairs perfectly with the sweet chocolate. Serve them stacked high on a plate for a dramatic effect or pack them in lunchboxes for a colorful surprise.

Conclusion

We hope this roundup of 18 delicious green pumpkin recipes inspires you to explore the versatility of this wonderful ingredient all year round. Whether you’re craving something sweet or savory, there’s a recipe here for every season. Don’t forget to try them out, share your favorites in the comments, and pin this article to your Pinterest board for easy access. Happy cooking!