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Underrated pumpkin and autumn pumpkin dishes



Autumn is undoubtedly popular because of its outdoor color changes, fashionable sweaters, hot drinks, and definitely food. If the official autumn mascot covers seasonal diversity, pumpkins will certainly be in motion.

If you give your pumpkin time only when you need Halloween decorations or Thanksgiving pies, you’ll miss a 5,000-year-old super-healthy and delicious pumpkin. Cultivation history In North America.

And while there is no sin for anyone who thinks that the sole purpose of pumpkin is filled with pumpkin spice latte, it’s a bit of a limitation. This is a superfood.

Here are some of the best ways to use pumpkins, sweets and flavors, seeds and more.

First, give your pumpkin props for health benefits.

pumpkin — Fruits disguised as vegetables — Rich in nutrients such as vitamin K, vitamin C, vitamin E, potassium, copper, manganese, iron, folic acid, niacin, thiamine, and the antioxidant beta-carotene, converted by the body Can Vitamin A.

And because pumpkins are high in fiber, eating them helps lower blood sugar levels, cultivate healthy gut flora, maintain bone density, and keep things on a regular basis.

Canned pumpkins are pretty handy when whipping pies, but they’re great for cooking fresh stuff. Pumpkin seeds Add protein, magnesium, zinc and potassium. The nutrients they contain have many possibilities Health benefitsIt includes raising the mood and reducing the risk of bladder stones and benign prostatic hyperplasia.

The giant orange pumpkins you see on the farm are perfect for Jack-o’-lanterns. Find these pumpkin varieties with excellent flavors to eat:

Pumpkin varieties

  • Long Island Cheese Pumpkin. Shaped like a giant cheese wheel, this giant pumpkin has rich, sweet flesh and pale ocher rind.
  • New England pie pumpkin. Weighing 4 to 6 pounds, this classic orange-skinned variety is perfect for all sweet autumn treats.
  • Cinderella pumpkin. This huge, bright orange pumpkin is a French heirloom. Often used for decoration, the chef also enjoys mild-tasting meat in pumpkin soup.
  • Queensland blue pumpkin. Native to Australia, this dusty blue pumpkin weighs up to 20 pounds. When fried, the dried meat will hold well.
  • Pumpkin squash. This pumpkin, sometimes referred to as the Japanese pumpkin, looks like an immature pumpkin with green spots. Great for soups, purees and roasted pumpkin dishes, as well as tempura and other fried foods.

When it comes to pumpkins, the bigger they are, the better. Large globes can become watery or filamentous once cooked. And orange is not the only color that these big autumn fruits come in. So what do you look for when choosing a pumpkin?

Pumpkins do not have to be cosmetically perfect to be considered “good”. Whether the skin color is cream, greenish blue, or orange, the color should be uniform. Check for bruising, scuffing, or soft spots on the skin that may indicate rot. This will shorten the life of the squash.

Fresh pumpkin will give you shiny skin. Dull skin indicates that they were in storage (this is fine, FWIW—pumpkins are kept at room temperature for several months).

Pumpkin pies may be the main recipe that everyone should keep in mind, but it’s really just the tip of the pumpkin iceberg. Here are some other dishes that really bring out the value of this gem.

Grilled papkin seed

Cut off the top of the pumpkin, scoop the seeds with a spoon and rinse with water. Dry the seeds so that they are roasted in the oven instead of steam.

Add the seeds to oil with the flavor of your choice (usually eat a sweet version of smoked paprika, garlic powder, salt, or cinnamon sugar) and bake at 325 degrees until toast brown. Raising the oven is attractive, but the seeds burn easily.

Pumpkin squash and kale salad

create Autumn / winter kale salad Includes roasted pumpkin pumpkin, sunflower seeds, pomegranate seed coat and creamy maple-dijon dressing.

Sage and apple cheese pumpkin soup

This soup is autumn in a bowl: Long Island Cheese pumpkin, carrots, sage, apples. If you can’t find cheese pumpkin, Cinderella pumpkin or pumpkin squash is the best choice. Pumpkin soup From Long Island chef Jeff Schwartz.


Served with garlic-like yogurt and spicy tomato sauce, this Afghan caramel sugar pumpkin dish looks complicated, but it’s actually one of the recipes that isn’t. It’s also incredibly delicious. Joy fan Hermann Kad imitation recipe * Almost * as delicious as the real taste. Also vegetarian (in some versions, the tomato sauce contains beef).

Pumpkin, sage, green lasagna

Layers of kale, cheese and pumpkin Pumpkin lasagna No pasta. If you can’t find the Kent pumpkin, use Queensland Blue or Pumpkin. This dish requires a solid meat pumpkin with low water content.

Roasted cheese pumpkin

this Pumpkin stuffed with cheese It’s as easy to make as it’s easy to eat. Use medium sugar or pie pumpkin and scoop cheese pumpkin with unfriendly bread.

One Pot Pumpkin Yellow Curry

Minimalist Bakers One-pot pumpkin curry A classic creamy, mild plant-based comfort food that tends to repeat in the middle of winter.

Brown butter pumpkin pie

You can use canned pies from Brooklyn’s Four & Twenty Blackbirds Pie Shop, but you can make your own pies or sugar pumpkin purees. Brown butter adds nutty complexity Classic holiday pie..

Pumpkin bread with maple glaze

this Moist pumpkin bread The butternut bakery blog’s crispy streusel and maple glaze are all mashups around pumpkin muffins and pumpkin bread.

Put your pumpkin at the top of the versatility list as you prepare for the fall and try out the seasonal formulas.

Lindsey Danis is a Hudson Valley-based writer who covers food, travel and LGBTQ stories. Follow her Instagram And twitter..


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