By Stacy Kennedy, MPH, RD, CSO, LDN; Reboot Nutritionist
Since you might be carving pumpkins this time of year, don’t forget that you can also eat them! Sugar pumpkins are the best for cooking, so I’m sharing a step-by-step guide:
1 sugar pumpkin
8. Remove from oven and let cool a bit then one section at a time (wear a potholder) gently remove any stringy flesh remaining then scoop pumpkin into a bowl. Throw away or compost pumpkin skin.
Now you’re ready to use your pumpkin! Puree as desired for soup or smoothies. Add to muffins, waffle batter, chili or oatmeal, or just eat it plain!
Don’t Throw Out the Seeds!
While the oven is hot and your pumpkin is cooking, roast seeds by laying flat on parchment paper on a baking sheet. Drizzle oil and add sea salt and fresh ground pepper for a simple flavor , or sweeten with cinnamon and nutmeg, or even go spicy with cumin or chili powder. Pumpkin seeds are a great source of anti-inflammatory omega-3 fats and are high in fiber too! Delicious on top of salads or all by themselves.
Cook Time: 30 - 40 minutes