During the month of October we are all busy prepping for the Halloween celebrations from planning any parties we are attending and what costume we might wear and what decorations to put up in our homes. Pumpkins have been a firm favourite in our homes and our interior style, where more than one pumpkin usually adorns the windowsill or doorstop.
With this in mind we need to think about how to make the most of the all this delicious pumpkin we have. I thought I would share my favourite ways to make use of pumpkins once Halloween comes to an end…
Try this simple recipe here
Try replacing the croutons with roasted pumpkin seeds. Follow the instructions below on how to do this.
Simply roast your peeled pumpkin cubes and add to your cooked risotto.
To roast your pumpkin cut into 1.5cm cubes and place it on a baking tray, drizzle over some oil, then roast for 30 mins.
A nice seasonal alternative to banana bread. Try this pumpkin and ginger tea loaf here
Pumpkin seed salad
Add your pumpkin seeds to a lightly greased baking tray with olive oil. Bake until the seeds are toasted and crunchy, about 12 to 15 minutes. Add to a salad of your choice for extra crunch
Pumpkins have a great nutritional value providing fibre, Vitamin C and Vitamin E as well as the mineral potassium. An 80g portion of pumpkin also counts towards one of your 5 A Day.
Don’t forget that the seeds of a pumpkin are also a valuable source of nutrients. These little seeds are a great source of protein and unsaturated fats, including omega-3 and omega-6. They also contain a good range of nutrients including iron, zinc, selenium, calcium, B vitamins and beta-carotene.
What are your favourite pumpkin recipes?
Caroline Hill is a specialist menopause dietitian supporting women making dietary change. Caroline uses her extensive knowledge, skills and expertise of food and nutrition to help women manage their symptoms and weight during menopause. Caroline believes in providing sustainable, individualised, evidence-based advice to women making dietary change.