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Taking pumpkin beyond the pie
Wednesday, October 14, 2009 | No comments posted.
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Jim Romanoff For The Associated Press
Pumpkins aren't just an icon of Halloween. They also are a sign of healthy eats.
Like carrots, pumpkins are loaded with the antioxidant beta-carotene, potassium and fiber. Plus, with only 49 calories per cup (cooked), this tasty squash is a great fit for a healthy diet.
Fresh pumpkins can be peeled, seeded and diced, then used just as you would other winter squashes, such as butternut and acorn.
Sugar pumpkins can be cooked and pureed for a mashed-type side, or processed further to become the base of a velvety, low-fat soup.
When selecting cooking pumpkins, look for those that still have a full, long stem attached, which usually indicates the flesh will be fresh and store well without deteriorating quickly.
Spiral pasta with roasted pumpkin and plum tomatoes
Start to finish: 45 minutes (25 minutes active)
Servings: 4
6 cups peeled and cubed sugar pumpkin or butternut squash
2 medium yellow onions, peeled and thinly sliced
21⁄2 tablespoons extra-virgin olive, divided
1⁄2 teaspoon kosher salt (or to taste)
1⁄2 teaspoon ground black pepper (or to taste)
4 plum tomatoes, cored and diced
1⁄3 cup fresh sage leaves or 1 tablespoon dried rubbed sage
12 ounces whole-grain spiral pasta
1⁄4 cup grated Parmesan cheese
Heat the oven to 450 degrees. Position a rack in the lower third of oven.
On a rimmed baking sheet, toss the pumpkin with the onions and 11⁄2 tablespoons of the oil. Season with salt and pepper. Spread the pumpkin in an even layer and roast until the vegetables are beginning to brown, about 15 to 20 minutes.
Stir in the tomatoes and sage, then roast, stirring once, until all the vegetables are browned and tender, about 10 minutes longer.
Meanwhile, bring a large pot of salted water to a boil and cook the pasta according to package directions. Drain and toss with the remaining 1 tablespoon of oil. Add the roasted vegetables and toss gently to combine.
Season with salt and pepper, if desired, and serve sprinkled with cheese.
Nutrition information per serving : 483 calories; 12 g fat (3 g saturated); 5 mg cholesterol; 83 g carbohydrate; 10 g fiber.
; 859 mg sodium.
Pumpkins aren't just an icon of Halloween. They also are a sign of healthy eats.
Like carrots, pumpkins are loaded with the antioxidant beta-carotene, potassium and fiber. Plus, with only 49 calories per cup (cooked), this tasty squash is a great fit for a healthy diet.
Fresh pumpkins can be peeled, seeded and diced, then used just as you would other winter squashes, such as butternut and acorn.
Sugar pumpkins can be cooked and pureed for a mashed-type side, or processed further to become the base of a velvety, low-fat soup.
When selecting cooking pumpkins, look for those that still have a full, long stem attached, which usually indicates the flesh will be fresh and store well without deteriorating quickly.
Spiral pasta with roasted pumpkin and plum tomatoes
Start to finish: 45 minutes (25 minutes active)
Servings: 4
6 cups peeled and cubed sugar pumpkin or butternut squash
2 medium yellow onions, peeled and thinly sliced
21⁄2 tablespoons extra-virgin olive, divided
1⁄2 teaspoon kosher salt (or to taste)
1⁄2 teaspoon ground black pepper (or to taste)
4 plum tomatoes, cored and diced
1⁄3 cup fresh sage leaves or 1 tablespoon dried rubbed sage
12 ounces whole-grain spiral pasta
1⁄4 cup grated Parmesan cheese
Heat the oven to 450 degrees. Position a rack in the lower third of oven.
On a rimmed baking sheet, toss the pumpkin with the onions and 11⁄2 tablespoons of the oil. Season with salt and pepper. Spread the pumpkin in an even layer and roast until the vegetables are beginning to brown, about 15 to 20 minutes.
Stir in the tomatoes and sage, then roast, stirring once, until all the vegetables are browned and tender, about 10 minutes longer.
Meanwhile, bring a large pot of salted water to a boil and cook the pasta according to package directions. Drain and toss with the remaining 1 tablespoon of oil. Add the roasted vegetables and toss gently to combine.
Season with salt and pepper, if desired, and serve sprinkled with cheese.
Nutrition information per serving : 483 calories; 12 g fat (3 g saturated); 5 mg cholesterol; 83 g carbohydrate; 10 g fiber.
; 859 mg sodium.
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