Happy Fall Y’all! It’s officially October and that only means one thing…pumpkin is about to make its debut on menus everywhere. Pumpkin themed food and drinks have flooded the culinary scene over the past few years. Blame it on the Starbucks Pumpkin Spice Latte or the rise of Pinterest. Either way, it’s a food that has a long history of making people happy.
Believe it or not, pumpkins originated in North America, with seeds from related plants in Mexico dating as far back as 7000 to 5500 B.C. The American Indians often roasted long strips of pumpkin over an open fire to help them get through the long, cold winters. They introduced the crop to the first European settlers who also utilized pumpkin for its nutritious benefits. In fact, the first version of pumpkin pie was created when the colonists sliced off the top of the pumpkin, removed the seeds, and filled the inside with a combination of milk, eggs, spices and honey. It was then cooked in the hot ashes of a fire. Sounds delicious right?
Clearly, pumpkin is a versatile and tasty treat….but did you know pumpkin is good for you too? From potassium to phosphorus to Vitamin A and C, pumpkin has tons of nutritious benefits. A cup of cooked pumpkin contains more than 200 percent of your recommended daily intake of vitamin A. If you are working out, you may want to reach for some cooked pumpkin, jam-packed with potassium. Pumpkin seeds are also an excellent source of zinc, vitamin E, and healthy oils.
Pumpkin is such an adaptable ingredient. Not only can it be used for a myriad of sweet and savory dishes, it can also be used as a vessel for soup, chili and dip. Check out these recipes to get you in the mood for fall and feel good too!
Locally Featured Dish:
House of Coffees’ Pumpkin Spiced Chai Latte
239 N Ham Ln., Lodi
Roasted Pumpkin & Feta
Ingredients:
1 Medium Sized Sugar Pie Pumpkin
4 Tbs. Oil
3 Tbs. Honey
2 Tbs. Balsamic Vinegar
8 oz. Crumbled Feta Cheese
2 Tbs. Sesame Seeds
½ Tsp. Red Pepper Flakes
Salt and Pepper to Taste
Directions:
Preheat oven to 400 degrees. Line a baking sheet with parchment paper. Peel the pumpkin and cut into bite sized cubes. Then toss pumpkin with olive oil and bake for 20 minutes. Remove from the oven and sprinkle with sesame seeds. Place back into the oven for 10-20 minutes to finish roasting. Remove from the oven and drizzle with the honey, balsamic vinegar, feta and chili flakes. Serve while warm. *Courtesy of Lorraine Elliott –Not Quite Nigella
Pumpkin Seed Granola
Ingredients:
3 C. Old Fashioned Rolled Oats
½ C. Unsweetened Coconut Flakes
1 C. Pumpkin Seeds
¼ C. Flax Seeds
½ C. Honey
¼ C. Coconut Oil Melted
½ Tsp. Salt
Directions:
In a large mixing bowl, combine oats, coconut flakes, pumpkin seeds and flax seeds. In a second bowl combine honey, coconut oil and salt (they will combine easier if you heat in the microwave). Next drizzle the liquid mixture over the dry ingredients and gently stir until coated. Spread out onto a large baking sheet lined with parchment paper and bake at 350 degrees for 18 to 20 minutes, stirring once halfway through baking. Remove from the oven and let cool before crumbling. Store the granola in an airtight container. *Courtesy of Natasha’s Kitchen
Pumpkin Crostini with Thyme & Honey
Ingredients:
1 Baguette, sliced 1/4″ thick
1/2 Cup Canned Pumpkin
1/2 Cup Ricotta
Salt, to taste
Pepper, to taste
1 TBSP Fresh Thyme, plus more for garnish
Olive oil
Honey, for Garnish
Directions:
Preheat oven to 375 degrees F. Line a sheet pan with parchment paper. Place baguette slices on pan and brush each side with a small amount of olive oil. Bake for 10 minutes, or until golden brown.
In a small bowl, mix together pumpkin, ricotta, thyme, salt, and pepper. When crostini is cooled spread about 1 TBSP of the pumpkin mixture on each. Garnish with a tiny bit of thyme and salt. Drizzle with local honey to finish. *Courtesy of The New Potato
