Pumpkins: Good for More Than Carving

By: Joanna McDonald | November 10 2010
Posted in Rogue Valley - Cook It - Rogue Valley

Photo: istock

Most of us consider the humble pumpkin a fruit of limited uses. It serves to let us know fall has arrived, piling up in mounds near the doors of the grocery store or at growers markets. Carving pumpkins while slurping mugs of cider is a fun way to be seasonably social, and those among us who know the nutritional value of the seeds will save them for later toasting. Then there’s the recurring, obligatory pumpkin pie.

That’s about where the uses end for many of us, which is a shame because pumpkin is a deliciously versatile and nutrient-dense ingredient.

Break your pie-induced tunnel vision and try your hand with some of these culinary alternatives.

Bread. Substitute roasted, mashed pumpkin for bananas in your favorite banana bread or muffin recipe. A handful of walnuts in the batter adds some protein for an easy breakfast or snack on the go.

Soup base. You’ve had butternut squash soup, right? Think along those lines. Pumpkin’s subtle flavor makes a perfect backdrop for bigger personalities like spicy sausage, and it works with a variety of seasonings. Add curry, cilantro or other spices to complement everything from Asian cuisines to Mexican dishes.

Dessert. Free your mind from pie. Pumpkin works well with cinnamon, maple, brown sugar and walnuts, among hoards of other options. Make cake-like pumpkin bars with cream cheese frosting (also yummy on the pumpkin muffins) or pumpkin pudding layered with a little whipped cream and dusted with nutmeg or cinnamon. Bonus points for presenting in a clear glass so everyone can admire your creation.

Pancakes. Add cooked pumpkin to your pancake batter and top with the standard butter and maple syrup, or cinnamon and whipped cream. Enjoy this hearty fall breakfast before heading out to rake up all those fallen leaves.

Mashed potato alternative. Add some fall color to that plate, along with nutritional value a spud can only dream about – vitamin A, beta carotene, potassium and fiber. Dust with cinnamon and brown sugar, or mix in butter and salt.

Pumpkin ravioli. Take a look at this pumpkin ravioli recipe from Kristen Lyon, Southern Oregon personal chef and culinary expert on using local ingredients for healthy cooking.

Share below your favorite way to cook with fresh pumpkin.