I’m loving the fall season and one of my favorite things about it is PUMPKIN!
Have you ever eaten pumpkin straight from its shell? It’s easy peasy and soooo yummy. (Be sure to use a pie pumpkin…the bigger pumpkins aren’t as sweet.)
Preheat the oven to 350. Wash the pumpkin, knock off the stem, and pierce it several times with a fork. Place on a foil-lined baking sheet.
Bake for approximately 1 1/2 hours or until soft to the touch. Allow to cool 10 minutes or so, then cut in half and scoop out the strings and seeds…be sure to save the seeds for roasting later!
I like mine drizzled with honey and a few chopped pecans. Maple syrup, brown sugar and cinnamon would be tasty too.
Hudson and I shared half a pumpkin for breakfast this morning. I think his favorite part is the honey. 🙂
(Yes, that’s a ponytail. That’s another blog post for another day.) 😉
Besides being easy and delicious, pumpkin is a nutritional powerhouse. Half of a pie pumpkin will give you 300% of your daily vitamin A requirement (in the form of beta-carotene), lots of vitamin C and vitamin E, and a few minerals such as potassium and magnesium. All for less than 100 calories. Can’t beat that!
**After baking a pumpkin, you can also use it to make your own puree! I like to bake several pumpkins at once, scrape out the ‘meat’ and either run it through the food processor or simply mash it up with a fork (if using it in a recipe that doesn’t require it to be smooth), and then freeze the puree in one- or two-cup portions.**