Does the prospect of throwing out chunks of pumpkin seem like part of your October routine?
I could write a thesis on why fall is the best season, but really I don’t think any more need be said than the scent of pumpkin-flavored-everything wafting from every kitchen and street corner.
It’s chock-full of Vitamin A and antioxidants and is extremely filling and tasty.
Pumpkin is naturally associated with desserts, but it’s great in savory meals as well.
In fact, we ate a carved baked pumpkin as our side for dinner last night and even the preschooler loved it! We also incorporated pumpkin ravioli into our (entirely vegetarian) October wedding and got rave reviews!
For a healthy and nutrient-packed lasagna, do what I did recently and add bits of diced pumpkin (or butternut squash) to the ricotta cheese filling.
I recommend adding feta as well for a zesty punch that makes your family go “Wow! What’s in this?!”
Want to be super virtuous and make this dish lean and vegetarian? Substitute thin sheets of eggplant for the pasta and leave out the meat entirely. The pumpkin makes it super filling as is.
In a saucepan, combine:
• 1 cup rolled oats
• 2 cups almond milk
• 1⁄2 cup pumpkin puree
• 2 tablespoons cinnamon sugar
Bring to a boil and then simmer for 5 minutes. Garnish with chopped walnuts or pecans.
Add puree to your favorite pancake recipe, and season with nutmeg, cloves, cinnamon, brown sugar, and a dash of ginger.
Top them with:
• apple butter,
• granola, or
• chopped bananas and walnuts
as a substitute for syrup.
What are your favorite pumpkin recipes?
Share them with me so I can build my collection!