It’s the season for all things pumpkin! Once summer turns to fall, and October 1st brings the countdown to Halloween you can’t turn a corner without seeing a pumpkin, or a pumpkin flavoured seasonal item. That’s why we are featuring the pumpkin as our vegetable of the month.
Pumpkins are a source of potassium and a source of Vitamin C. When you pick your pumpkin (sugar pumpkins are the variety you want for eating) look for even coloured, well matured ones that are heavy for their size. They shouldn’t be broken, cracked or have any soft spots. You can keep your pumpkin at room temperature for up to one week. You can refrigerate cut portions for up to 5 days but don’t stick it in the fridge whole! To prepare your pumpkin, cut it in half, remove seeds (but keep them for roasting) and fibers. Bake individual halves or cut into chunks and boil, roast or steam. You can serve them cubed, roasted, mashed or as the delicious traditional pumpkin pie.
Here are a few of our favourite pumpkin recipes:
Spinach Filled Pumpkin Koftas: A different way to enjoy pumpkin and spinach together!
Salsa Pumpkin Soup by Laurie Barker Jackman: A spicy delicious twist.
Roasted Cauliflower and Pumpkin Orzo Toss: This combination brings out the earthy sweet flavour of cauliflower and pumpkin.
Pumpkin Pie Tarts from Half Your Plate Ambassador Chef Michael Smith: Wow your Thanksgiving guests with mini pumpkin pie tarts!
Roasted Pumpkin and Pepitas: Slow roasted yummy pumpkin with crunchy pepitas!
What are your favourite pumpkin recipes?
