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| Pumpkins, Pumpkins, everywhere! |
It's that time of the season again. What's your favorite variety? I never knew there were so many varieties of pumpkins until I went to farmers' markets and picking myself. Curiosity got the best of me and I decided to do a little digging to learn more about this "fruit". Did you know that it was a fruit? Each variety has unique attributes in color, texture, taste and usage (such as baking, cooking, decorating). Here's some interesting nutritional facts:
- High in fiber
- Low in calories, cholesterol, and Saturated fat
- A good source of:
- Vitamin A
- Vitamin E
- Thiamin
- Niacin
- Vitamin B6
- Folate
- Iron
- Magnesium
- Potassium
- Phosphorus and more
- Even the seeds are high in protein, iron, & B vitamins.
Now that we know a bit more about their nutritional value, it's time to get cooking. But which type of pumpkin is good for baking and/or cooking? New England Sugar or Baby Pam Sugar Pies are good for baking because they tend to have a sweeter flavor. For Indian cooking, we prefer West Indian Pumpkin also known as Calabaza Squash. It's great for curries and spicy soups. Check out our recipes below:
