Pumpkins-More Than Just Pie?

When I think of Fall, I visualize bonfires, leaves changing colors, people wearing hoodies, and of course, pumpkins and hay bales decorating front yards and porches. Pumpkins play a key role in the fall experience. From décor and trick-or-treat buckets to serving dishes and meals, they seem to be everywhere this time of year. Despite their popularity, many people overlook pumpkins as a food ingredient, often limiting them to a latte flavor or pie filling. In all reality, this versatile superfood takes center stage.

Canned Pumpkin VS Fresh Pumpkin? Both canned and fresh pumpkin have an important place in the kitchen. Canned pumpkin is convenient, already prepared, and ready to use immediately, while fresh pumpkin requires more time for cleaning, roasting, and pureeing. Many people are surprised to learn that canned pumpkin may contain varieties of winter squash rather than the traditional carving pumpkins found on front porches. However, these squash varieties are often chosen for their smooth texture and rich flavor. Using a fresh pumpkin allows you to know exactly what you're working with and provides opportunities to use the pumpkin in ways that go beyond puree. The flesh can be roasted, cubed, or mashed, while the seeds can be seasoned and roasted for a nutritious snack. When deciding between canned and fresh pumpkin, consider your recipe, available time, and desired outcome. Canned pumpkin offers convenience and consistency, while fresh pumpkin provides versatility and a farm-fresh flavor that can enhance a variety of dishes.

Tips for working with fresh pumpkin: First, make sure you have the correct variety to cook with. Baby Bear, Baby Pam, and Cinderella pumpkins are top choices to cook with. They’re smaller than your typical jack-o-lantern pumpkins and are sweeter. I start by cutting the pumpkin in half, removing the “guts”, seasoning the pumpkin flesh, and roasting it in the oven. While it’s baking, I clean up the seeds and prep them to roast when the pumpkin is done. You can then either cube the pumpkin and use in numerous recipes or you can take the additional steps to puree it and use for pies or other delicious baked treats.

Roasted pumpkin seeds are just an added bonus of using fresh pumpkin. This week’s recipe explains how to make the most of this tasty snack!

~*Recipe of the Week*~

 Roasted Pumpkin Seeds

¾ cup raw pumpkin seeds 1 TBSP olive oil ½ tsp kosher salt ¼ tsp garlic powder ¼ tsp paprika 1/8 tsp black pepper; Preheat oven to 350. Wash pumpkin seeds to remove pulp and fibers and dry with a towel. Combine all ingredients in a bowl and mix until seeds are evenly coated. Lightly grease a sheet pan with olive oil and spread the seeds evenly on pan. Bake for 12-15 minutes, or until crunchy, stirring every 5 minutes for even toasting. Let cool before enjoying.