This silly orange squash is good for more than just carving scary faces. Pumpkin provides a delicious dose of Vitamin A and C. And like some of the other winter squash, it works well with both sweet and savory flavors. Pumpkin can be mixed with ground beef and herbs for a delicious entree, or sugar and spices for a sweet treat. When cooking with canned pumpkin it is important to note the difference between two popular types available: puree and pie filling. Pumpkin puree is 100% pure pumpkin with no sweeteners or flavorings. Pumpkin pie filling has spices like nutmeg and cinnamon already added.
Fried Pumpkin Made with butter, all-purpose flour, salt and pepper, sugar pumpkin stovetop
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Low Carb Pumpkin Casserole Made with cinnamon, pumpkin puree, egg, brown sweet and low (or other brown sugar substitute), butter, pumpkin pie spice, salt, pecans Calabacitas Made with salt and pepper, sugar, dried oregano, zucchini, stewed tomatoes with juice, onion, cooked whole kernel corn, roasted green chiles crock pot Stuffed Baby Pumpkins Made with baby pumpkins, vegetable stock or water, onion, garlic, sage, thyme, bread crumbs, pine nuts, celery, dried apricots oven, stovetop Baked Pumpkin Made with salt and ground black pepper, pumpkin, onion, ginger root, olive oil, zucchini, mushrooms, tomatoes, pasta shells, vegetable stock oven, stovetop Oaxacan Pumpkin Tamales (Tamales Miahuatecos) Made with pureed cooked or canned pumpkin, ground canela (cinnamon), piloncillo -- grated or crushed, dark-brown sugar, firmly packed, salt, water, pasilla de Oaxaca chiles, dried chipotle chiles, or