Healthy, Versatile, and Fun— Talk About One of the BEST Veggies on the Planet!
Ten years ago I wrote about how October and pumpkins go together like salt and pepper, sugar and spice, Laurel and Hardy…you get the idea. Can you find a more versatile vegetable? And then there’s its health benefits. Pumpkins deserve to be talked about—a LOT.
First, the health side: Rich in vitamins, minerals and antioxidants, pumpkin is incredibly healthy. What's more, its low-calorie content makes it a weight-loss-friendly as well.
Next, the versatile side: While it’s often used for sweet desserts and paired with sweet potatoes, it can do savory also. Pumpkin does well in soups and stews and even casseroles. For instance, give this a try:
1/4 teaspoon salt
3 cloves garlic
2 large eggs
1/2 cup heavy cream
1 (15-ounce) can pumpkin puree
6 tablespoons ricotta cheese
1/2 teaspoon dried rosemary
1/2 teaspoon dried sage
1/2 teaspoon dried thyme
Directions:
Add Recipe to Cook'n
I also like to use the tiniest pumpkins I can find as place card holders. With a slit cut at and angle in the squash itself, or in the stem, or simply using twine, they hold hand-lettered name cards nicely.
Then comes the food. The tough outer rind of the pumpkin makes it a perfect casserole dish. Wash it well, cut the top off and scoop out all the fiber and seeds. Then fill with your favorite casserole recipe. We like a rice and ground beef recipe.
The reason a pumpkin makes such a fine casserole container is because the meat of this squash has little to no flavor on its own. It takes on the flavor of, and blends well with whatever it is cooked. Just follow your recipe directions in terms of baking—think of this pumpkin container as an edible Corning Ware dish.
And you can see from the picture, like Corning Ware, you can serve from it. That’s the point—it looks so neat on the table! (Hint: Be sure, as the picture shows, to set the “casserole dish” on a serving platter so that if you happen to be a little too aggressive when dishing up the food and cut through the rind when serving, the casserole contents stays on the platter and doesn’t leak onto your tablecloth.)
I use the same idea for a punch bowl. Just cut the top off, scoop out all the fiber and seeds and place dry ice chunks inside. Then add your punch and watch the fun begin as the spooky mist and fog emerges from the “punchbowl.” Some folks will line their pumpkin with a glass bowl before adding the punch.
Lastly, a very large pumpkin can even work well as an ice bowl to keep your bottled drinks chilled!
Pumpkins: healthy, versatile, and fun. Talk about one of the BEST veggies on the planet!
First, the health side: Rich in vitamins, minerals and antioxidants, pumpkin is incredibly healthy. What's more, its low-calorie content makes it a weight-loss-friendly as well.
Next, the versatile side: While it’s often used for sweet desserts and paired with sweet potatoes, it can do savory also. Pumpkin does well in soups and stews and even casseroles. For instance, give this a try:
Savory Pumpkin Casserole
Ingredients:
1/4 teaspoon salt
3 cloves garlic
2 large eggs
1/2 cup heavy cream
1 (15-ounce) can pumpkin puree
6 tablespoons ricotta cheese
1/2 teaspoon dried rosemary
1/2 teaspoon dried sage
1/2 teaspoon dried thyme
Directions:
1. Combine salt, garlic, eggs, and cream with whisk.
2. Whisk in the pumpkin puree and spread mixture into casserole dish (I used a 7×11 pan).
3. Spoon ricotta cheese over pumpkin mixture then sprinkle with Parmesan cheese, rosemary, sage, and thyme.
4. Bake at 350°F for 25-30 minutes. Sprinkle on additional Parmesan and salt for each serving if desired.
2. Whisk in the pumpkin puree and spread mixture into casserole dish (I used a 7×11 pan).
3. Spoon ricotta cheese over pumpkin mixture then sprinkle with Parmesan cheese, rosemary, sage, and thyme.
4. Bake at 350°F for 25-30 minutes. Sprinkle on additional Parmesan and salt for each serving if desired.
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
I also like to use the tiniest pumpkins I can find as place card holders. With a slit cut at and angle in the squash itself, or in the stem, or simply using twine, they hold hand-lettered name cards nicely.
Then comes the food. The tough outer rind of the pumpkin makes it a perfect casserole dish. Wash it well, cut the top off and scoop out all the fiber and seeds. Then fill with your favorite casserole recipe. We like a rice and ground beef recipe.
The reason a pumpkin makes such a fine casserole container is because the meat of this squash has little to no flavor on its own. It takes on the flavor of, and blends well with whatever it is cooked. Just follow your recipe directions in terms of baking—think of this pumpkin container as an edible Corning Ware dish.
And you can see from the picture, like Corning Ware, you can serve from it. That’s the point—it looks so neat on the table! (Hint: Be sure, as the picture shows, to set the “casserole dish” on a serving platter so that if you happen to be a little too aggressive when dishing up the food and cut through the rind when serving, the casserole contents stays on the platter and doesn’t leak onto your tablecloth.)
I use the same idea for a punch bowl. Just cut the top off, scoop out all the fiber and seeds and place dry ice chunks inside. Then add your punch and watch the fun begin as the spooky mist and fog emerges from the “punchbowl.” Some folks will line their pumpkin with a glass bowl before adding the punch.
Lastly, a very large pumpkin can even work well as an ice bowl to keep your bottled drinks chilled!
Pumpkins: healthy, versatile, and fun. Talk about one of the BEST veggies on the planet!
Sources:
- www.tripsavvy.com
- www.lowcarbyum.com
- www.countryandvictoriantimes.com
- www.theknot.com
- www.cookinglight.com
- www.becauseofmadalene.com
- www.pinterest.com
Alice Osborne
Weekly Newsletter Contributor since 2006
Email the author! alice@dvo.com
