Posted by Beth Sumrell-Ehrensberger on Mon, Oct 26, 2009
When I see the big bins of pumpkins outside of stores this time of year, I start debating whether I'll carve a spooky or goofy face to greet the little princesses and cowboys that ring my doorbell on Halloween. But spying the orange orbs also gets me excited about my favorite delicious (and nutritious) seasonal treats that feature pumpkin.
Pumpkin is brimming with beta-carotene and fiber, which can help tame your appetite. And the seeds are a good source of monounsaturated fat and protein, so don't toss them. Instead, clean and roast them (toss with a little olive oil and spices, and bake at 300 degrees until golden) for a healthy and crunchy snack or soup topping. Best of all, in these tough economic times, just one pumpkin purchase can enhance several meals.
Of course, carving your own pumpkin is messy and time-consuming and there's only a short period where you'll be able to buy fresh pumpkins. I completely advocate using canned 100 percent pumpkin (like Libby's)—I do it all the time. But at least once in the autumn season, I like to roll my sleeves up and dig in. What to do with all that pumpkin? There's plenty, it turns out. Here are just a few ideas:
For an unusual side dish, peel a small sugar pumpkin then slice from top to bottom into 1/2-inch disks. Remove seeds and membranes. Rub with olive oil, salt, pepper and sprinkle with rosemary or thyme. Now, are your ready for this? Grill until tender. You'll end up with a company-worthy—but simple—veggie side. Because Halloween is on a weekend this year, I'm taking full advantage and throwing a costume dinner party. And guess what's on my menu? I can't wait to surprise my guests with a fun and healthy take on pumpkin straight from the grill.
No matter how big your Halloween party, you'll probably still have leftover pumpkin. It's easy to store leftover cut-up chunks in the freezer to add to a mixed vegetable soup or even finely dice for chili later on. If you have time, steam some pumpkin in the microwave, then puree and store in the freezer in ½-cup bags. That way, any time you crave a little taste of autumn, it's as easy as defrosting some pumpkin and using it to add moist texture to homemade baked goods or a punch of antioxidant power swirled in nonfat vanilla yogurt with cinnamon and nutmeg.
For more healthy-eating ideas, check out TheBestLife.com.