No, I'm not talking about 300 pound pumpkins. It's the orange color of the pumpkins that make it super. Yup, it's beta carotene, which our body uses to make vitamin A. It's a heart, eye and brain healthy food. Pumpkins can also help keep us young, as antioxidants neutralize cell damaging free radicals. So, pumpkins are a superfood. And a quite delicious one.My favorite pumpkin dish is Pumpkin Pie. It's humble beginnings were in Colonial America. Colonists scooped out the seeds and pulp and filled the pumpkin with honey, milk, and spices. The top was replaced and the whole thing was roasted in the fire. My daughter and I went to a re-creation of the First Thanksgiving a few months ago. One of our favorite dishes was the roasted pumpkin, which was not sweetened with honey or anything. After having pumpkin in mostly sweet dessert and bread dishes, it took a few bites before I wasn't thinking, "Oh, there's something wrong with this." A few more bites, and I was in love.
My sister Mandy makes deliciously famous pumpkin scones, which I am unable to eat in moderation. The same goes for my sister Heidi's pumpkin bread or my sister Rachael's chocolate chip pumpkin cookies. I wish that I could justify eating a whole loaf of pumpkin bread in one sitting because of the superfood status. Unfortunately, some of the other ingredients are better for our health and weight in moderation.
Because of canned pumpkin, we can enjoy pumpkin treats and dishes year round. But when they are in season, you should try fresh pumpkin. Once, I made the same recipe twice in one day - once using fresh roasted pumpkin puree and the other canned pumpkin. My taste buds, and the taste buds of my many taste testers, could actually tell the difference. The recipe made with fresh roasted pumpkin tasted better. So, if you have access to fresh pie pumpkins or sugar pumpkins, try this recipe to make pumpkin puree for your favorite recipe:
{Remember, you won't get a good pumpkin flavor with jack o'lantern or other pumpkins. You need to use the pie or sugar pumpkins.}
Roasted Pumpkin Puree
-Cut your pumpkin in half and remove seeds and pulp.
-Place cut side down in a roasting pan.
-Poke the skin of the pumpkin a few times with a fork.
-Bake in a 350 degree oven until soft. You'll be able to pierce the skin and flesh easily with a fork.
-Let it cool.
-Scoop out flesh into a colander and let excess liquid drain off.
-Place drained pumpkin into blender and blend until smooth.
Heidi's Pumpkin Bread recipe
