You’ve probably spent an afternoon snacking on pumpkin seeds or ended Thanksgiving with a slice of pumpkin pie with whipped cream. If that is the extent of your relationship with pumpkin, you’re missing out on a world of flavors and uses.
Pumpkins are not only beautiful but also delicious and nutritious. They are rich sources of vitamins A, K, and E and the antioxidant beta carotene, making this squash a superfood.
The heartiness of this orange wonder makes it a great foundation for plant-based meals. Fortunately, the entire pumpkin can be used to create incredible dishes.
Seeds. Mexico’s love of the pumpkin is why it’s used in many dishes. The pepita, the seed of a variety of pumpkin, is the basis for many dishes, including moles and calabaza en tacha, the highlight of Dia de los Muertos celebrations. Ground roasted pumpkin seeds also make an excellent base for hummus.
Flesh. The fruit’s innards can also be roasted to eat alone or used as the base of hearty pureed soup; ravioli filling; gnocchi; tamale filling; or a main ingredient in a one-pot dish like a medley of roasted pumpkin and vegetables, Italian sausage, and cheese.
Flowers and Leaves. Like its cousin, the zucchini, cooks can use the flowers and leaves of pumpkins in salads. Pumpkin leaves can also be prepared the same way as leafy green vegetables — sauteed or added to salads, curries, and stews.
It’s clear that pumpkins are used for more than decoration or pie filling in autumn. This gourd is brimming with a distinctive flavor, fiber, and vitamins, making it perfect for numerous savory dishes throughout the year.
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