Ode to the Pumpkin

Photo courtesy of Rachel

There are lots of great things that happen in October...Halloween, special birthdays, the first falling of snow (usually), my anniversary, daylight savings.  It's a great month.  And it's got a great mascot--the pumpkin.

Doesn't it make walking into the grocery store that much nicer?  Seeing all those pumpkins happily piled on top of each other?  Isn't it fun choosing what shape pumpkin you'll carve?  I always go with the big, oblong ones...I have a thing for long faces, which explains my love affair with Celine Dion.  Joking! Geez!!  But, don't ya just love cutting out the top and sticking your hand in that first time to grab the slime and seeds?  And what would Halloween be without the smell of candles burning in the pumpkin?  Personally, I don't really like this smell, but nonetheless, I love the pumpkin. 

So throughout this month, I'm going to find and post fun pumpkin recipes, ending with a grand finale that I've been affectionately calling The Great Pumpkin Dinner...a fun way to get together with friends or family and celebrate one more way in October.  A meal with all of it's courses containing something pumpkin.  A fun tradition, no?  To kick the month off right, I'd thought I'd provide y'all with some nutritional information about the pumpkin.  Ya know, so we can appreciate if for it's substance as well as its good looks.  I hate being superficial.

Ahem.
Nutritional Benefits--  Pumpkin:  Fat free, cholesterol free, sodium free, a good source of vitamin C, and an excellent source of beta carotene, which the body then converts to vitamin A.  Vitamin A is an anti-oxidant and acts in the body to help form and maintain healthy teeth, skeletal and soft tissue, mucous membranes, and skin.  Vitamin A promotes good vision, especially in low light. And it also plays an important role in reproduction and breast-feeding.  Pumpkin seeds: just one serving (about 1/4 cup) provides almost half the recommended daily amounts of manganese, magnesium, phosphorus, iron, copper, vitamin K, and zinc.  Pumpkin seeds are also a good source of protein and monounsaturated fats!
How to Select:  Select pumpkins that are firm and heavy for their size (and if you're me, big and oblong).
How to Store:  Store pumpkins in a cool, dark place for up to two months.

Random Tidbit: The origin of pumpkin pie occurred when the colonists sliced off the pumpkin top, removed the seeds, and filled the insides with milk, spices and honey. The pumpkin was then baked in hot ashes.  Umm, wondering why we ever deviated from this recipe?  This sounds way easier than making a pie.

OK, phew!  Now that we're all educated and revved up about pumpkin, stay tuned for some healthy recipes!  And if you've got a go-to pumpkin recipe you'd like to share, please, please send me an email or comment below!