Earlier, we covered how to prep and cook a pumpkin. If you missed it, head over to Jerry Baker Home, Health, and Garden on Facebook. (And while you’re there, don’t forget to like, follow, and share our page, too!)
Now that your pumpkin is out of the oven and pureed, you can pop it into containers and freeze it for later use, or you can enjoy it right away in one of these four tasty and amazing ways:
- Savory Pumpkin Mash: Stir your mashed pumpkin with a little margarine, ground cinnamon, and skim milk,
and eat it instead of plain old mashed potatoes. It goes perfectly with grilled poultry!
- Sweet Pumpkin Puree: Sprinkle your pumpkin puree with pumpkin pie spice and chopped toasted pecans. Serve it with pork tenderloin for a delicious Fall dinner.
- Pumpkin Pot Roast: Add a little salt and pepper to your pureed pumpkin, then pour it over lean pot roast like a gravy. So easy, so quick, and so yummy.
- Berry Good Pumpkin Bowl: Season a bowl of warm pumpkin with ground ginger, and stir in some raisins or dried cranberries. Top with slices of baked chicken, and dig in!
Don’t worry, we’re not done yet—we’ve also got the best pumpkin seed recipe ever! These tiny treats are the perfect snack to munch on this season. And they’re also a good, concentrated source of zinc, a critical virus-fighter! Here’s how to make ‘em:
- The Tastiest Toasted Pumpkin Seeds: Separate the seeds from any remaining pumpkin pulp by running them under water. Then, spread the seeds out on a cooking sheet in a single layer. Coat them with non-stick cooking spray, and sprinkle them lightly with salt (or garlic salt, if you’d like). Bake at 325°F for about 25 minutes or so, until toasted. Then gobble ‘em up!
We hope you enjoy these Fall Favorites! And for more tummy tempting ideas that’ll keep you in the pink of health, check out our bestselling book, Homemade Health. You can even try it FREE for 21 days with our Free Preview!