It’s October, which means pumpkins are everywhere! The symbol of Halloween appears in a range of hues from white to yellow to iconic orange and is known to be low in calories, a good source of fiber, and an excellent source of vitamin A. Don’t forget about the seeds! Pumpkin seeds are an excellent source of magnesium, which is a major player in many of the body’s systems. Fall for fall and incorporate this squash into your diet with these tips and tricks from FEED:
- Beta-carotene is one of a group of red, orange, and yellow pigments called carotenoids.
- Beta-carotene is converted to vitamin A, an essential nutrient. It has antioxidant activity, which helps to protect cells from damage.
- Pumpkin is a good source of fiber, which supports healthy digestion as well as weight and cholesterol management.
Selecting and storing:
- Pumpkins are classified as winter squashes, but they are actually harvested in the fall.
- To get the best quality, select winter squash that are blemish- and bruise-free, with an intact stem and heavy feeling for their size.
- Have no fear– these thick-skinned vegetables will keep well through the cold winter months.
Preparation and recipe ideas:
- Pumpkins can be purchased whole to be diced or made into puree, but purchasing canned pumpkin puree is an easy way to add to dishes quickly!
- Add canned pumpkin to smoothies, soups, and sauces for a vibrant variation.
- Not all pumpkin dishes have to taste like pie! Try using pumpkin in a savory dish. It pairs well with sage and thyme.
- Don’t throw away the seeds! Roasting pumpkin seeds is a great option to save for snacking throughout the season.