I am sure you knew this was coming! Pumpkin is very popular right now. But did you know how nutritious it is for you? Medical News today that pumpkin may support a healthy heart due to its fiber, potassium and vitamin C content. Pumpkins are nutrient dense making it a great substitute for butter or oil in recipes. However, make sure to use pumpkin puree or canned pumpkin not pumpkin pie filling - which will have added sugars and syrup.
I hope you are psyched to try pumpkin in a variety of recipes. While I love cooking sometimes I don't have the time to cook everything myself. I was in Costco last week and do you know what I found? Pumpkin & Sage ravioli's! I am making those for lunch and pairing it with broccoli florets. YUM! But I digress.
Below are some really great pumpkin recipes. I am going to have a hard time picking which ones to make so I think I will have to try them all! If you try any of the below, I'd love to hear how you liked them. Make sure to leave me a comment and I'll get back to you! Follow my blog on Bloglovin.
Pumpkin Nutmeg Dinner Rolls! WOW! This is a yeast based recipe so you need time to be able to get it all together but what a great idea! The recipe says they freeze well. I can imagine serving this with a roast beef or even a roasted chicken. Click here for the recipe.
Pumpkin Granola Bars. Gluten-free and dairy-free, this recipe combines pumpkin puree with oats and all the spices to make you crave this snack on any chilly autumn day. Click here for the recipe.
Chipotle Pumpkin Veggie Burgers. This has lunch-time written all over it. This recipe is vegan as it uses a flax egg as the binder. Plus, the recipe states they are easy to freeze. If you are gluten-free or just watching carb intake, serve this over a mixed green salad. The recipe also suggests a chipotle mayo and smashed avocado for toppings. Click here for the recipe.
Pumpkin Risotto. Creamy, rich and savory. A great dinner for any cool evening complimented with a mixed green salad. Risotto is a labor of love but so worth it. Use vegetable broth to cook the risotto and skip the butter to make this vegan. This recipe calls for diced pumpkin. Click here for the recipe.
Pumpkin Ricotta Gnocchi. Who doesn't love Gnocchi? This recipe uses pumpkin puree and reminds us that Gnocchi needs to be boiled in small batches. Top with some fried sage and dinner is served! Click here for the recipe.
I hope you liked this weeks Flavors of the Season post. If you try any of the above recipes, let me know how you liked them! Follow my blog on Bloglovin.