Now that it’s October 1st we can start celebrating all things pumpkin! Without being weird about it.
Pumpkin is rich in potassium, fiber, and vitamin C
…so start looking at recipes now and eat pumpkin all month long. Put freshly baked and scooped pumpkin (or canned pumpkin) in muffins, pancakes, and even mac n cheese.
Or add it to your next salad:
(Peel, seed and chop up a sugar pumpkin in 1 1/2 inch pieces, toss with olive oil, salt & pepper and roast on a baking sheet for 25-30 minutes. Toss again with a little maple syrup and bake another 10 to 15 minutes for a nice glaze. Serve with arugula, feta cheese and toasted pumpkin seeds. Goes well with a garlic Dijon dressing.)
And of course the beloved pumpkin pie…
Why are pumpkins so much fun??
Happy October 1st everyone! It’s a great time of year…
(salad source: Power Foods Cookbook)