Autumn is a great time to discover the versatility, flavor and nutritional benefit of pumpkin. Often the star ingredient in many sweet delights, such as pie and custard, pumpkin can also make a savory side dish. So don’t throw away your carvings; instead, roast, sauté, steam or mash…and enjoy! When you do, count on getting a good supply of vitamin A, beta-carotene, vitamin C, fiber, iron, potassium, and other nutrients. Hint: Small, 2- to 5-pound pumpkins are best for cooking.
No comments:
Post a Comment