Savory Pumpkin Simmer
In case you needed any reminding, we’re here to tell you that pumpkin season is in full swing. And believe it or not, when it’s not in the form of the pumpkin spice syrup that’s found in many commercial coffee drinks, pumpkin has a number of health benefits to help you feel your best. You can thank the beta-carotene that gives the gourd its characteristic orange color. This vitamin-stimulating antioxidant helps protect cells from aging, which in turn keeps your body and mind functioning at their peak. Are you craving some pumpkin-y deliciousness yet?
Outside of pumpkin pie and other baked goods, meals featuring this most famous of fall gourds aren’t super typical in America. (In fact, China consumes the most pumpkin globally.) However, we’ve got some great ideas for you using swaps and a little creativity.
Crispy Pumpkin & Pork Tenderloin
Cut some carbs and calories in our Crispy Butternut & Pork Tenderloin (available to members) by replacing the butternut squash with peeled slices of sugar pumpkin. But don’t worry about the carbs in winter squash too much — it’s mostly in the form of water soluble polysaccharides, which have antioxidant and anti-inflammatory properties.
Thai Pumpkin Curry
Swap out the sweet potato in our Thai Coconut Curry (available to members) for diced kabocha squash, a pumpkin cousin that has a more potato-y texture that stands up well to a simmer. Bonus: The peel is edible, so you can skip the laborious process of removing it. It also has a lower glycemic load than both sweet potato and pumpkin, making it a better choice for those who need to watch their blood sugar.
Pumpkin Overnight Oats
Did you know that soaking oats overnight creates resistant starch that feeds the good bacteria in the gut and helps digestion? That’s just one reason to love our overnight oats (the other reason is that they’re delicious). Try this simple, seasonal combo: Mix ½ cup rolled oats with ¼ cup plain Greek yogurt, ¼ cup unsweetened vanilla almond milk, ¼ cup pure pumpkin purée, 1 TBSP maple syrup, ½ tsp vanilla extract, and ½ tsp pumpkin pie spice in a small mason jar or container. Store in the fridge for at least 4 hours (and up to 5 days), and then enjoy!
Toasted Pumpkin Seeds
Pumpkin seeds are super high in magnesium, which helps control blood pressure and regulate blood sugar (among many, many other things). And they’re delicious toasted! Toss cleaned and dried pumpkin seeds with olive oil and a pinch of salt, and then roast in a 400-degree oven until toasted (5-20 minutes, depending on the size of the seeds). Enjoy them as a snack or add them to the chili above for a bit of crunchy texture.
A word of warning before you go gorging on gourds: Eating a lot of pumpkin (or any other orange squash) can turn your skin yellow or orange, which can even rub off on clothing or other surfaces through sweat. It can be a little disconcerting, but there’s no reason to worry — it’s not toxic!