October Veggie Spotlight: Pumpkin

With a crispness in the air and the crunch of leaves beneath your feet, one can be sure that we’re deeply entrenched in fall. And that only means one thing: Pumpkin.

Many look forward to carving jack-o-lanterns and sipping spiced lattes at our favorite coffeeshops this time of year, but there’s a much larger array of uses for this humble winter squash (aside from pie!). Pumpkin seeds, or pepitas are a great source of calcium, phosphorus, zinc & iron along with lots of other minerals- roast them up in the oven for a tasty snack! The flesh of a pumpkin is loaded with beta-carotene, which is the precursor to vitamin A- the same thing that makes carrots orange.

As the weather cools, the body naturally craves heartier, richer meals. Now I don’t know about you, but there are a few things in particular that come to mind when I hear the words “comfort food”. Here’s a heartier (and healthier!) take on a classic favorite comfort food from{never} homemaker:

Pumpkin Macaroni & Cheese

Cook the pasta to the package directions.

While you wait for it to finish: Spray the inside of a large sauce-pot with the cooking spray. Pour in the olive oil and cook over medium heat. Then stir in the wheat pastry flour and keep stirring until the mixture is thick — but not browned. (About 1 minute)

Add the milk and stir constantly for between 2 and 3 minutes. Until thick.

Add the pumpkin puree, cheese, and pureed garbanzo beans (to puree, just rise a can garbanzos, put in a food processor with a couple tablespoons water, pulse until smooth — like hummus), paprika, and pepper. Stir until everything is melted. Add more seasonings to taste.

When you pasta is done, just drain and add to the cheese mixture. Stir for a minute or two, then turn off the heat and serve.