submitted by Jill Kwasny, McCaffrey’s Food Markets
October 26th is Pumpkin Day. Most people associate pumpkins with Halloween, jack-o-lanterns, and pie. Pumpkins are one of the many varieties of squash. There are carving pumpkins that are festive and fun, and there are edible pumpkins. Edible pumpkins have a thicker, softer flesh than carving pumpkins, along with a rich, sweet flavor. Pumpkins are nutrition powerhouses, rich in fiber and antioxidants. Check out the many varieties of fresh, edible pumpkins available in the produce department at McCaffrey’s, including Sugar Pie, New England Cheddar, Blue Doll and more. Keep in mind, fresh pumpkins can be enjoyed roasted and stuffed, just like other winter squashes. Or, make a pumpkin puree to use in any number of ways.
To make pumpkin puree:
Cut a pumpkin in half with a sharp knife. Remove the stem, scoop out the seeds, and scrape away the stringy mass. After rinsing with cold water, place the pumpkin, cut side down on a large cookie sheet. Bake at 350°F for one hour or until fork tender. Once the pumpkin has cooled, remove the peel using a small sharp knife and your fingers. Put the peeled pumpkin in a food processor and puree.
If you are wondering how to enjoy pureed pumpkin, either fresh or canned, the options are endless. Visit mccaffreys.com/nutrition to read the rest of this blog written by our Licensed Nutritionist and Registered Dietitian, Jill Kwasny. There you can read all Jill’s current/past blogs, with various topics from A Grain of Knowledge to 10 Tempting Ways to Enjoy Rotisserie Chicken!
PHOTO CAP: Pumpkin Puree Blog @ mccaffreys.com/nutrition