October is one of my favorite months of the year. It’s when my favorite winter squash takes center stage: pumpkin!
You’ve probably noticed pumpkins popping up everywhere. They’re in Halloween carvings and decorations, of course, but also in an array of seasonal foods, from pumpkin lattes to pumpkin ice cream. And beyond the beautiful colors and flavor, there’s some great news: pumpkin packs a lot of nutrition. So, we can have our pumpkin pie and eat it, because pumpkin is high in fiber, potassium and vitamins C and A.
And what about the pumpkin seeds, though? Well, they are calorie-dense, like other seeds and nuts many people enjoy. They’re also packed with protein, iron, niacin, selenium and zinc, all while having no cholesterol.
Of course, you can always roast those pumpkin seeds to enjoy for a snack or add to your lunch.
And don’t forget all of our other winter squash, like acorn and butternut, hubbard and spaghetti, just to name a few. Any or all of these make delicious soups and are great for roasting in the oven (just cut them in half, first)
So, now that autumn is here (though it might not feel like it yet, with our Florida weather), enjoy your pumpkin. It’s more than just pumpkin pie.
For some recipe ideas, visit: