Think pumpkin is only for fall? We'll change your mind.
When fall fades into winter, the portly pumpkins that have assumed center stage all season long fade to black. We know they'll start popping up in patches when autumn returns next year, but we can't help but miss them when they're not around. Enter canned pumpkin—which is arguably the best canned vegetable there is. You get consistent, smooth, flavorful purée, with no slicing, scraping or baking, and you can buy it pretty much anytime you want it. So here's a few mouthwatering reasons to make pumpkin apart of your anytime menu planning, including a frozen yogurt that will (literally) melt in your mouth.
- Make a simple soup by sautéing an onion and adding about 4 cups of chicken broth and a 28-ounce can of pumpkin. Stir in 2 to 3 ounces of goat cheese, and season with salt, pepper and a pinch of nutmeg.
- Use it as a thickener. Add a cup to vegetable chili, and it will round out the flavor and beef up the texture. Ditto for a spicy stew, black bean soup and even curry.
- Try substituting pumpkin purée for half the fat in quick breads. It will add color and flavor and pairs well with cinnamon, citrus and even chocolate.
Rich and creamy, with sweet brown sugar and spiced pumpkin.
An ice cream that tastes like your favorite pie—but much healthier.
Squash gives extra flavor and Vitamin A to cheese grits.
From salty to savory to sweet to crunchy, this muffin has it all.