Your Healthy Family

Oct 2, 2012 10:38 AM by Marissa Torres

Cooking with pumpkin and other winter squash

   The bright orange color of pumpkin and other winter squash such as acorn and butternut is your clue that this food is loaded with Vitamin A or beta-carotene- an important antioxident needed for night vision. Pumpkin and winter squash are also high in fiber, vitamin C, and potassium.


Ideas to use pumpkin beyond pumpkin pie:


  • -blend pumpkin with low fat or fat free cream cheese, add cinnamon. Smear on english muffin or toast.
  • -stir pumpkin in hot cereal, such as oatmeal or cream of wheat
  • -add pumpkin to bean soup or make a pumpkin soup
  • -mix pumpkin into pancake batter, add pumpkin pie spice



To Roast pumpkin, acorn or butternut squash:


  • -Cut in half and scrape out seeds and strings
  • -Place cut side down, in a shallow roasting pan
  • -Add 1/4 inch water, cover with aluminum foil
  • -Bake at 350 degrees until tender when pierced with a thin skewer, about 45-60 min.
  • -Scrape out the flesh and add butter and salt. For a sweeter taste , try borwn sugar, molasses or maple syrup.



Harvest Pumpkin Bread

2 eggs, beaten

1-cup sugar

1-cup pumpkin, canned

1/3 cup oil

1/4 cup water

1-cup flour

2/3 cup whole-wheat flour

1- teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon baking powder

1/2 teaspoon ground cloves

1/2 teaspoon nutmeg

1/2 teaspoon cinnamon

1/2 cup chopped walnut

Preheat oven to 350 degrees. Combine eggs, sugar, pumpkin, oil and water. Sift together flour and remaining ingredient except walnuts. Add to pumpkin mixture: stir well. Add walnuts. Place in a greased and floured loaf pan. Bake for 60-70 minutes. Allow bread to cool for 10 minutes. Remove from pan.

   **Adapted from Simply Colorado Cookbook by the Colorado Dietetic Associatian, 1989.


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