Welcome to another Ingredient of the Week. Today is all about pumpkin, one of the most-loved food blog ubiquities.

This time of year, it’s hard to  avoid all the pumpkin-themed food porn floating around the internet, but for a good reason: This fruit (yes, pumpkin in a fruit) is both delicious and nutritious.

In one half-cup serving of pumpkin puree, you get:

  • 40 Calories
  • 0.5 g Fat
  • 10 g Carbohydrate
  • 3 g Fiber
  • 4 g sugar
  • 1 g protein
  • 380% your daily Vitamin A
  • 8% Vitamin C
  • 8% your daily iron needs

My friend Lauren recently asked if I wanted to partake in a “30 squash recipes in 30 days” challenge, and while I haven’t been officially taking part, pumpkin does count as squash, and the past few days have definitely included that.

Some of my favorite pumpkin uses include oatmeal…img 31922 - Ingredient of the Week: Pumpkin

…black bean and pumpkin soup…img 0960 - Ingredient of the Week: Pumpkin

…smoothies…img 3145 - Ingredient of the Week: Pumpkin

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cheesy kitchen pic

and in brownies…

Take one box of brownie mix (I used Trader Joe’s Chocolate Truffle Brownie Mix) and one 15-oz can of pumpkin puree, and you mix them together. Bake as indicated on the box minus 5 minutes. You end up with perfectly moist, chocolatey brownies that oddly don’t even taste like pumpkin.

I’ve also been wanting to experiment with a pumpkin-based macaroni-and-cheese dish, mostly to see what happens.

While I can’t say I  like to condone “hiding” fruits and vegetables, these kinds of recipes are a great way to up the nutrient profile in a treat without feeling like you’re “healthifying” it too much.

What’s your favorite way to eat pumpkin? 

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