Food of the Month; Pumpkin

OK, this is another obvious one, but you can't really argue. Now, I'm a pumpkin lover. It's one of my favorite foods, and something I consume in copious amounts around Autumn, much like apples. Not only are they very much seasonal and festive, but they are delicious and versatile, just like any other cold weather squash. Not only the flesh, but the seeds, leaves, and flowers too!

This time of year, sugar and pie pumpkins are sold anywhere they have pick your own pumpkin. Do not attempt to use Halloween carving pumpkins for any pumpkin recipe, as those kinds of pumpkins were made purely for carving and are about as flavorful as Styrofoam. Always opt for small varieties, since they have more flavor. There are several other varieties popular for eating and carving, which you can find here. Pumpkin can be used in place of butternut, kabocha, or acorn squash in most recipes. One cup mashed only contains around 54 calories, over 2x the daily recommended dose of vitamin A, along with being a good source of iron, fiber, potassium, and other nutrients. It's no wonder pumpkin is recommended for general weight loss and overall health by Nutrition Data. Don't forget the seeds! Pumpkin seeds are high in protein and low in fat, and they're delicious to boot!

Pumpkins are usually considered seasonal from September through November, however they can be picked as soon as the fruit is a dark enough color, as early as August. They have to be picked before heavy frost, however they can be stored for months if stored properly. If you don't know if your pumpkin will last before you wish to use it, freezing is a viable option to preserve it until ready to use. Pumpkin can not be water bath canned, and must be canned using a pressure canner.

Not sure where to start using pumpkin? Well here's some ideas!

1. Use pumpkin puree in baked goods, either mixed into the batter such as pumpkin bread and pumpkin muffins, or used as a filling, like pumpkin pie or pumpkin crepes.
2. In fact, don't just stick to sweet baked goods. Try your hand at making pumpkin rolls and biscuits.
3. Use in soups and stews, either in chunks, or as a puree.
4. Use as a filling for ravioli.
5. Bake and stuff a baby pumpkin, like you would acorn squash.
6. Mix the puree into oatmeal or really any hot cereals.
7. Try roasting pumpkin, like the Native Americans did!
8. Pumpkin can be used to make a custard or even a creme brulee if you are feeling adventurous.
9. Pumpkin is sometimes used in mac and cheese, for a seasonal twist.
10. Make a cream cheese spread to spread on your morning bagel.
11. Make pumpkin butter to spread on toast in the morning.
12. Don't forget pumpkin seeds! Pumpkin seeds can either simply be roasted with salt, or with sugar and cinnamon, curry powder, or anything else suitably delicious. Then you can use the seeds to top off soup, baked goods, mixed into granola, or just as is.
13. Pumpkin blossoms are used just like any other squash blossom, either by frying, baking, or mixing into salads.
14. The leaves are also edible. Use just like you would spinach.

I'm sure you can think of many other great uses for pumpkin. Try to squeeze pumpkin into any recipe you can think of.

-Lots and lots of love!

Kat