Halloween is less than two weeks away and we’re in full-on pumpkin season. While this delicious guard is most popular when the leaves change color, it’s quite tasty in many low salt recipes year round.
Most pumpkins for sale are for carving. While edible, it likely won’t be the most flavorful. Puree is the best way to mix this robust, fiber rich veggie into other dishes, and desserts.
When shopping for pumpkin puree, ensure you purchase the right can. Pumpkin pie filling will be sweetened and spiced versus it’s 100% pumpkin puree cousin.
Perfect Pasta
Pumpkin puree easily mixes into both fresh pasta, but also pasta filling. I love a great pumpkin ravioli. Puree is mixed into your classic ricotta cheese with a bit of freshly grated nutmeg to help amplify the flavors.
Finish the ravioli in a sage brown butter sauce and grate fresh pecorino romano or asiago cheese to balance out the flavors. Let the pumpkin, cheese, and spices bring the flavor without all the sodium.
Soup it Up
Pumpkin soup is a delicious alternative to butternut squash. Swap in a few cans of puree OR if you’re able to find fresh cooking pumpkin, prepare and pressure cook in the same fashion.
If you do have fresh pumpkin, cut up and roast in a 425F degree oven until tender. Perfect as a side dish, added to salads, or added to other soups and stews. The robust veggie will bring tons of texture.
Dessert, or Breakfast
Pumpkin pie is of course classic. However, the puree can also be added to muffin, cookies and pancake recipes. One of my favorite seasonal ice creams is pumpkin pie which you can make at home by mixing in pumpkin puree and graham crackers.
What’s your favorite pumpkin recipe? Share in the comments below!
#StaySalty
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