It’s fall, and we’re not ashamed to admit that we are loving the all-pumpkin-all-the-time-everywhere trend. Seriously, pumpkin is like the Frank’s Red Hot of autumnal veggies (“I put that stuff on everything”). Plus, it’s extremely good for you, and packed with things like potassium, magnesium, fiber, iron, and Vitamins E, A, and C. But if you’re tired of the same old same old (i.e., pumpkin-flavored everything), then check out some of the following inspiring and surprising recipe ideas.
3 Delicious Pumpkin Recipes To Try This Fall
1) Pumpkin Spinach Salad
Enjoy the flesh and seeds of pumpkin in this colorful, textured, and nutritious salad, perfect as a side or a main course.
Here’s what you’ll need:
– 5 ounces of baby spinach leaves
– 3 cups of roasted pumpkin, cubed (check out this video on how to roast to perfection)
– 1/2 cup of roasted pumpkin seeds (this video shows you how)
– 4 tablespoons of dried cherries
– 1/4 cup of crumbled gorgonzola (feel free to leave out or substitute another cheese, like goat or feta)
Mix together in a bowl and drizzle with a homemade dressing made with 1 part olive oil to 1 part balsamic vinegar. Add salt and pepper to taste.
You May Also Like: Am I Hurting My Body by Eating the Same Healthy Meal All the Time?
2) Grilled Pumpkin Crescents
It really is that good as a stand-alone meal!
Here’s what you’ll need:
– 1 small pumpkin
– 2 tablespoons of olive oil
– 1 minced garlic clove
– 1 pinch of salt
Simply cut your pumpkin into small half-moon-shaped wedges (being sure to scoop out the innards), toss the wedges in the mixture of olive oil, garlic, and salt, then grill over medium heat for 3-5 minutes per side. Garnish with chopped fresh parsley, cinnamon, or any other herb that suits your taste.
3) Stuffed Pumpkins
Pumpkins are as gorgeous as they are tasty, so why not showcase them in their rotund glory for your next autumn meal?
Here’s what you’ll need for this fun and appealing dinner:
– 4 baby pumpkins
– 1/2 cup of brown lentils, soaked, rinsed, and drained
– 1/2 cup of cooked brown rice
– 1 cup of vegetable stock
– 1/2 cup of thinly sliced carrots
– 1 chopped celery stalk
– 1/2 cup of sliced mushrooms
Preheat oven to 350 degrees, then pierce and bake your baby pumpkins for 20 minutes. Place the lentils, carrots, celery, rice, and mushrooms in a saucepan with the vegetable stock, then bring the mixture to a boil. Cover and let simmer for 30 minutes. In the meantime, make mini “bowls” out of your baked pumpkins by slicing off the tops and scooping out the insides. Then, fill each pumpkin with the simmered mixture, baking for another 20 minutes or until lightly browned.
Looking for some more inspiration? Check out this article from Shape Magazine, or get creative make up your own. Happy Fall/pumpkin-eating season!