To me, pumpkins signify Halloween. They instantly put a smile on face, and the thought of picking one with the perfect surface to carve makes me a little giddy. The ‘scope’ of a pumpkin, however, is much wider!
- Part of the squash family
- Originally from North America
- Often forgotten about after October
- Source of Vitamin A, iron and protein
- Keep your eye out for small, heavy pumpkins with firm and smooth skin
- Steer clear of pumpkins with cracks or bruises
- Bake, boil, steam, or even cook in the microwave
o Once cooked, easily scoop the flesh from the peel
- Substitute butternut squash (or other vegetables in the winter squash family) with pumpkin and use in pies, muffins, cakes, casseroles and soups.
- Pumpkin seeds can be roasted in the oven on a baking sheet until golden brown for a tasty snack.
o Add a bit of cinnamon, nutmeg, clove, ginger, allspice, or cumin for some extra flavor.
And don’t forget, pumpkins aren’t just limited to October!
PS. Here is my Halloween creation.
|Inspired by Peter Pan :)|
Source: Eat Right Ontario