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
from Martha Stewart.
Of course, I’ve tested the recipe on my family before taking it to Thanksgiving dinner and it received the official “make again” rating so I think it's pretty safe to try out on the in-laws!
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.
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| 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!
Shannon RD
Is it better to eat the seeds raw or to roast them?
ReplyDeleteCheers
Mikey
Hi Mikey,
DeleteThanks for your question. The nutritional difference between raw and roasted pumpkin seeds is insignificant, so eat them however you enjoy them. If you are roasting them use only a small amount of unsaturated fat such as vegetable oil or olive oil.
Enjoy!
Shannon RD