Forget Oktoberfest and wienerschnitzel! I am declaring the period of October 1 to November 1 October Feast! It’s this time of year that I engage in pumpkin celebration and skeleton appreciation.
Autumn in the northern hemisphere is harvest time and the cornucopia is overflowing with pumpkins! Though popular as a Hallowe’en icon, pumpkin is also nutritionally viable. It contains high amounts of vitamin A along with other antioxidants, B vitamins and some minerals (e.g. calcium and potassium). It is high fibre, low in calories and comes in a variety of shapes and sizes.
Besides its sweet application in pie, cakes, cookies, muffins and scones, pumpkin can also add some colour and flavour to a savoury dish. This Meatless Monday we offer some suggestions on celebrating pumpkin this October Feast!
- Add diced pumpkin to vegetarian chili or Moroccan stew.
- Make a veggie layer sandwich using sliced pumpkin, zucchini and red pepper. Cheese, vegan or vegetarian, optional.
- Purée some butternut squash and pumpkin and add to your mac and cheese sauce.
- Make some dressing with pumpkin purée, bread cubes and sage.
- Viva pumpkin ravioli!
- Pumpkin soup or sheppard’s pie featuring this orange squash as the star.
- Smashed pumpkin instead of mashed potatoes makes for a colourful side dish for your vegetarian/vegan Thanksgiving feast.
- Add pumpkin seeds to your salad for a protein crunch. Use pumpkin oil to make the salad dressing. (Avoid cooking with pumpkin oil to preserve its integrity.)
- Sourdough bread made with pumpkin purée (pictured below). It goes well with pecan butter.