Wednesday, November 12, 2014

Pumpkin Season!!!

Is there a difference between "pumpkin" and "squash"?   

Nope. Not really. Shapes. Sizes.  Harvest time.

This is the best answer I could find:
"Squash are generally separated into three categories: summer squash, winter squash, and pumpkins. The difference between them all is really just based on how they are used. Summer squash are harvested when young and tender, while winter squash are harvested when hard and ripe. Pumpkins are really just winter squash, but have a distinctive pumpkin shape."* 
Not to mention there are SOOOO many varieties.  I found great lists (plus additional recipes) - All About Pumpkins Varieties and Seed to Supper
Pumpkin is so nutritious, full of fiber to fill you up and beta-carotene that amazing anti-oxidant to fight the free radicals in your body.  Here is the skinny on pumpkin:
1 cup of cooked pumpkin flesh contains**:
Calories 49                        Protein 2 grams
Carbohydrate 12 grams    Dietary Fiber 3 grams
Calcium 37 mg - healthy bones
Iron 1.4 mg - healthy blood
Magnesium 22 mg - bones, protein building, muscular & nerve functions
Potassium 564 mg - protein building, electrolyte & fluid balance, muscular contractions, nerve impulses
Zinc 1 mg  - hormones, enzyme making, protein building, immunity
Selenium .50 mg - enzymes for defending against oxidation
Vitamin C 12 mg - antioxidant, immunity, absorption of Vitamin E & iron
Niacin 1 mg - energy metabolism
Folate 21 mcg - new cell synthesis
Vitamin A 2650 IU - vision, immunity, antioxidant
Vitamin E 3 mg - antioxidant, immunity, nerve development

Share which squash is your favorite and great pumpkin carvings too on That’s Vegetarian’s Blogwhere you can find more pumpkin recipes too.

Pumpkin Pie Frozen Yogurt
32 oz low-fat plain yogurt, strained for about 5 hours
1 (15 ounce) can pumpkin puree
1/4 cup maple syrup
1 tsp vanilla extract
2 Tbsp pumpkin pie spice
Strain the yogurt using a colander or strainer lined with cheese cloth, a paper towel or coffee filter for 5 hours or over night to remove most of the water to prevent ice crystal from forming in the yogurt.  You can substitute non-fat yogurt but the low-fat makes a better frozen yogurt.
Once that is complete, in a large bowl, mix together the pumpkin, yogurt, maple syrup, vanilla extract, and pumpkin pie spice until smooth. Refrigerate the mixture until thoroughly chilled, about 3 hours.
Follow manufacturer’s instructions for your ice cream/yogurt maker. Enjoy immediately or place in airtight container in freezer.  Remove about 2o minutes prior to serving time.
Prep Time: 15 min
Wait time: up to 8 hours
Freeze time: depends on your machine
Difficulty level: easy
Serves 4
PP: 6 (same pp value if you use non-fat yogurt)
Download recipe pdf by clicking this link: