So Thanksgiving is this weekend (if you can believe it) and everyone around me is busy trying to finalize their weekend menu. On almost everyone’s menu is pumpkin pie. Now, I’m not sure what all the fuss is about, I’ve never been a fan. But my exposure to pumpkin has been limited to pie and the delicious muffins my mom makes (I’ll share my version of this recipe next week).
So I thought this year I would broaden my families’ horizons on pumpkin and will be serving roasted pumpkin with shallots and sage
If you’ve never considered pumpkin other then in a pie, here’s why you should give it a try. It actually counts as a vegetable - when it is not in a pie (or other dessert for that matter). Pumpkin is an excellent source of Vitamin A, thiamine and riboflavin (both B vitamins) and a good source of Vitamin C and only contains 38 calories in a 4 oz. (1/2 cup) portion. Roasted pumpkin seeds also make a great snack and they are rich in protein and a good source of iron.
|Save the pumpkin seeds to roaster later.|
So this fall reach out of your comfort zone and try something new with pumpkin – I hope you are pleasantly surprised – like I was!
From my family to yours – Happy Thanksgiving!