Why You Should Eat That Pumpkin Instead of Carving It

So – I’m not against pumpkin carving, or even Jack O’Lanterns. In fact, one of my favorite people in the world is an amazing pumpkin and fruit artist right here in Kansas City! But, even more than lighting up a scary face on Halloween, I like to save my pumpkins for eating.

Not only are these squashes delicious, but they are a bona fide superfood! Pumpkin has only 30 calories per cup. Its season is so perfectly timed since pumpkin is full of immune system-boosting zinc and vitamin C, both crucial with cold and flu season on the way. Don’t forget about the weight loss-inducing fiber – especially the fresh stuff!

Of course, you can always pick up a can of puree – and with busy lives as moms, it’s great to have in a pinch. But there are so many squash options, with flavors and textures that will blow that can out of the water – so why not be adventurous and roast your own? It doesn’t have to be nearly as complex as it sounds. Just pick a pumpkin! Round and orange is one option, but there are so many others – Cinderella pumpkins, and Little Jacks, French soup varieties and so many more. Get in the Halloween spirit – go ahead and pick that warty, ugly one, too!

Now, turn your oven to 350 degrees, then poke some holes in your pumpkin before covering the stem in foil and roasting it whole. When it’s fork tender, it’s done; the cook time depends on how big your pumpkin is. Let it cool enough to handle, then easily slice it in half and recruit some children to scoop out the “pumpkin guts” and seeds. Pour the pumpkin flesh into a blender or food processor and voila! You’ve done it!

Don’t have time to babysit an oven? If so, just pick a pumpkin small enough to fit in your slow cooker, prepare as above and put in the slow cooker with a ½ cup of water and cook on the low setting. By the time you get home from work, your pumpkin is perfect!

Now, what to do with your creation? The possibilities are endless and delicious. There’s pie, of course, but also pumpkin hummus, pumpkin soup, pumpkin muffins, pumpkin cocktails, pumpkin chai, pumpkin curry – just to name a few. I love this delicious pumpkin pie steel cut oatmeal that cooks overnight and is ready for breakfast when you are. For a quick and easy snack or dessert, here’s a great pumpkin pie smoothie that’s ready in a flash!

Pumpkin Pie Smoothie

• ¾ cup plain yogurt (hey, non–dairy people: yes, you can use a non-dairy milk here … I suggest coconut because pumpkin and coconut are BFFs)
• ½ tsp. vanilla extract
• ¾ cup pumpkin puree
• 2-3 Medjool dates (the plump sweet dates in the produce section)
• 1 tsp. cinnamon
• 1/4 tsp. ground ginger (or, use pumpkin pie spice instead of the cinnamon and ginger)
• 4-5 ice cubes (skip this if you’re using frozen puree and make a thicker smoothie!)

Put all ingredients into a blender and blend on high until smooth. Serve immediately & enjoy!

What are your favorite pumpkin dishes? Let us know by leaving a comment here!