As promised, it’s Pumpkin Week here on French Fries To Flax Seeds!
I thought it would only be fitting to kick off Pumpkin Week on Canadian Thanksgiving Monday. Harvest season is in full swing, pumpkins are in store, and it’s all the foodie blog world is talking about these days, so it’s time to get cooking.
Pumpkins. They are more than just a tasty pie filling or the canvas for your latest and greatest Hallowe’en Jack-O-Lantern creation. They have some pretty stellar nutritional stats going for them. Like many of the other orange flesh winter squashes (think acorn, butternut, kabocha, etc) they are full of carotenes, the compounds responsible for their orange colour, which also happen to be the pre-cursor to Vitamin A – a key to your eye’s health. In a mere 1/2 cup of cooked pumpkin puree, you are getting 280% of your Vitamin A, 4 grams of fibre, as well as good amounts of potassium, Vitamin C, and manganese – all for only 50 kcal. Definitely something worth adding to your diet.
Although it’s not overly hard to cook a pumpkin from scratch, it can be time consuming. Fortunately, you can get canned pumpkin puree in pretty much any grocery store. Just make sure you get pure pumpkin, and not pumpkin pie filling – the latter is spiced and sweetened. In the US, I hear Libby’s is THE pumpkin brand, but we don’t seem to have that here in Canada. I usually buy Royal City pumpkin, as it’s reasonably priced, readily available, and tastes good.
So, other than the ubiquitous pie, what else can you do with your canned pumpkin? Lots of things! Perhaps you’d like to work some into your breakfast? Then try this recipe.
Pumpkin Cranberry Overnight Oats
A great breakfast to transition from summer to fall. Creamy and cool while the temperatures are still warm, with the perfect mix of flavours that scream fall. And by preparing it the night before, you know you’ll have a nutritious breakfast even if you are short on time in the morning.
- 1/2 very ripe banana
- 1/4 cup pumpkin puree
- 1/3 cup oats (not instant)
- 1/2 cup Greek yogurt
- 1/4 cup milk (dairy or non)
- 1 tbsp chia seeds
- 2 tbsp dried cranberries
- 1/2 tsp vanilla
- 1/4 tsp cinnamon
- maple syrup, peanut butter, coconut for toppings
1. Mash the banana with the pumpkin puree until smooth.
2. Combine all ingredients in a tupperware container. Cover, and leave in the fridge overnight.
3. In the morning, give it a stir, and serve it up with your choice of toppings.
I like mine topped with a drizzle of maple syrup and a dollop of peanut butter, but feel free to add other nut butters, coconut, or maybe even some chocolate chips. Yum!
Also goes well with a glass of cranberry juice and a side of Canucks in the newspaper 😉
Now go make some pumpkin overnight oats. And perhaps take a moment to vote for my Creamy Ham, Mushroom, and Cheese Pasta over at the 20 Minute Supper Club Food Fight. I bet you could sub in pumpkin for the butternut squash in that recipe and it would be graet!
Come back tomorrow for more Pumpkin Week fun!