Pumpkin’s aren’t just for carving. They are very versatile in their uses for cooking. Most parts of the pumpkin are edible, including the fleshy shell, the seeds, the leaves, and even the flowers.
Thanks to the modern food industry, this relative of other squashes is a festive favorite in all sorts of dishes and treats. Once October comes, every restaurant seems to have a pumpkin flavored specialty and the grocery store is lined with endless numbers of products with a pumpkin flair.
- The bright orange color of pumpkins is reflective of its’ high vitamin A content.
- Canned pumpkin contains 7 grams of fiber and over 50% of the RDA for vitamin K per one cup serving.
- Pumpkin seeds are packed with protein, magnesium, potassium, and zinc.
Best Ways to Use
- Pumpkin is a great addition to a bowl of oats, blended up in a smoothie, in desserts, or even added into a pancake or waffle mix.
- Pumpkin puree plays well with so many of the flavors commonly found in curries and chili, adding a fall flavor to your savory dishes.
- Add canned pumpkin to upgrade your mac and cheese