University of Missouri Extension is research based information that is relevant, reliable, and responsive to the needs of our clientele. From home finance to nutrition and fitness, to agronomy, farm and business planning, to family dynamics, ...
University of Missouri Extension is research based information that is relevant, reliable, and responsive to the needs of our clientele. From home finance to nutrition and fitness, to agronomy, farm and business planning, to family dynamics, extension has information for you. The purpose of this blog is to inform and educate the community on programs and information that impacts your daily life. Sharing of this information should steer you in the path of increased knowledge and awareness of where to find answers to your questions.
The most popular use of pumpkins this time of year is for jack-o-lanterns and fall decorations. But pumpkin is healthy and versatile, so we could be preparing and eating it in a variety of ways as well. Pumpkin provides fiber, vitamins A and C, potassium and protein.
Here are some guidelines when choosing a pumpkin for cooking:
If you want your pumpkin to have multiple uses, you can first paint a funny face on it for a decoration using non-toxic paints. After the holiday, you can wash and cook it.
To use the pumpkin for maximum benefit, don't throw out the seeds — they can be roasted and eaten. Start by removing the stem with a sharp knife. Cut the pumpkin in half and scoop out the seeds and scrape the stringy part away. Wash the seeds in warm water and spread them out to dry. To roast, spray pan with oil and spread seeds thinly on the pan. You can sprinkle the seeds with salt or any seasoning that appeals to you (such as cheesy popcorn or Cajun seasoning). Bake in a 250 degree oven for 15-20 minutes.
There are three ways to prepare the pumpkin in order to make pumpkin puree.
Pumpkin puree can be used in any recipe in which you use purchased pumpkin. Pumpkin puree can be frozen at 0 degrees for up to one year.
If you have pumpkins but you're not quite ready to cook them, keep in mind that pumpkins can be stored for several months if kept at 50-55 degrees in a dry airy place.
To view this article online, go to http://missourifamilies.org/features/nutritionarticles/nut199.htm
Tammy Roberts, MS, RD, LD, Nutrition and Health Education Specialist, Bates County, University of Missouri Extension