• Enter your email address to subscribe to this blog and receive notifications of new posts by email.

    Join 23 other followers

What to do with those Pumpkins? Try these sweet and savory recipes!

Roasted Pumpkin

Preheat oven to 400. Cut a small pumpkin in half; scrape out seeds. Drizzle pumpkin with 2 tbsp of extra virgin olive oil. Season with 3/4 tsp of salt and 1/2 teaspoon of black pepper (leave out pepper if you are using the Indian Spice Recipe below). Place cut side down on a baking sheet. Roast until soft, about 35 to 45 minutes.

227 calories, 2 g sat. fat, 11 g unsat. fat, 0 mg cholesterol, 39 g. carb. 428 sodium, 6 g protein, 9 g fiber

Pumpkin Wedges with Sage

1. When roasted pumpkin is tender but not complete soft (after 30 mins); remove from oven. Turn oven to broil. Cut pumpkin into 2 inch wedges; poke fresh sage leaves into flesh. Drizzle with 1 tbsp olive oil and season with kosher salt and pepper. Broil until wedges are sizzling and sage is crisped; about 6 minutes. Serve drizzled with additional oil (if desired).

171 calories; 2 g sat. fat, 9 gram unsat. fat, 0 mg cholesterol, 20 g carb, 144 mg sodium, 3 g protein, 4 g fiber.

Indian Spice Pumpkin

Scrape out flesh from a half roasted pumpkin. In a skillet over medium heat, warm 1 tbsp olive oil. Add 1/4 tsp fennel seeds, 1/4 tsp cumin seeds, and 1/4 tsp hot red pepper flakes.  Cook until fragrant, about 1 minute. Add pumpkin and 2 tbsp maple syrup. Cook for 1 minute mashing to combine. Add 1 tbsp unsalted butter and stir. Serve immediately.

122 calories, 2 g sat. fat; 4 g unsat. fat, 8 mg choloestorl, 16 g carb, 4 mg sodium, 2 g protein, 2 g fiber.

Sources: Whole Living magazine. October 2010.

%d bloggers like this: