Pumpkins mark the arrival of the autumn harvest. While most of us scout around for perfect pumpkins to carve and display, some of us dream of the many delicious ways to enjoy this often overlooked super fruit. Beyond the traditional pumpkin pie, pumpkins are a squash that can be used tastily for breakfast, lunch or dinner.
As a healthy food choice, pumpkin packs quite a nutritious punch. It’s jam packed with antioxidants and alpha and beta carotene while weighing in on the light side in calories. One cup of cooked pumpkin flesh contains 3 grams of fiber. One cup of pumpkin seeds provides an impressive 8 grams of protein. To learn more about pumpkin nutrition facts visit http://nutritiondata.self.com
Garden fresh pumpkins will preserve in a cool location away from direct sunlight for up to three months. Freezing or canning your pumpkin will preserve your homegrown goodness even longer. To prepare a pumpkin for preserving, first quarter the pumpkin. Scoop the seeds and the strings away. Then, lay the four pieces skin-side down on a roasting pan. Add enough water to cover the bottom of the pan and bake at 300 degrees for an hour or until the pumpkin is tender. Remove from the oven and peel the skin from the flesh. The pumpkin’s flesh can then be cubed or pureed and frozen in plastic freezer bags or canned. For more tips on preserving pumpkin visit http://www.farmersalmanac.com.
Whether you preserve it yourself or buy it at the store, pumpkin is available for your eating pleasure year-round. Once your freezer and pantry are stocked with delectable pumpkin, check out these healthy recipes we’ve collected to help you transform your stash into a yummy meal, snack or treat.
Faced with a busy morning? Start your day right with this delicious breakfast. Top with creamy Greek yogurt, some fruit, and nuts for a well-balanced beginning.
This tantalizing salad couples the zingy flavor of gingerroot with the mellow sweetness of fresh roasted pumpkin for a jazzy harvest time side dish. You can find gingerroot at your local grocery store in the produce department.
As sinfully creamy and smooth as a pumpkin milkshake, but it’s healthy. Morning time or anytime.
Young and old will enjoy this savory dish served up right in the pumpkin shell. This chunky beef and vegetable stew will be as delightful and memorable as it is tasty.
Need a snack? A special fall treat, this granola with pumpkin seeds is nut-free and grain-free but chock full of highly nutritious crunchiness.
This simple soup can be prepared in a snap. Warm and soothing. Heart-warming and heart healthy. Perfection.
With the cream cheese filling and nutty topping, these muffins are positively gourmet. But don’t be intimidated. They whip up quick and easy, and the result is simply delicious.
This recipe is reserved for only the freshest of pumpkins. With its use of shredded pumpkin and the seeds, there is no waste of any of the most nutritious parts. Waste not, want not, and this recipe will leave you wanting nothing more than another slice.