October is for Pumpkins
Photo credit Tiffany Hinton
This fall is the perfect
time to cook with the vegetable of the season, pumpkin. This vegetable has
become a focal point for fall decorating and Halloween celebrations. The
pumpkin is also high in vitamins and fiber, which help gut health. Pumpkins
also have potassium, which can aid with digestion and relax muscles. They also
have vitamin C to help boost the immune system. At the local market, pick up a
pumpkin for the kitchen table and enjoy the savory flavors of fall.
Pumpkin and Squash Savory
Casserole
Yield: 6, ¼-cup servings
¼ cup finely chopped white onion
1 Tbsp butter
2 cups pumpkin, cubed
into 1-in. cubes
1 cup butternut
squash or zucchini, cubed
1 cup chicken or
vegetable stock
½ tsp ground black pepper
2 tsp sea salt
¼ tsp dried sage
1 Tbsp fresh lemon
juice
Chopped parsley
Goat cheese crumbles
(optional)
Bacon crumbles
(optional)
In a large baking
dish, combine pumpkin and squash cubes. Preheat oven to 375° F.
In a sauce pan on the
stove, sauté onions in butter on medium heat until soft and slightly brown. Add
chicken or vegetable stock and herbs; stir together. Turn off heat and pour
over pumpkin and squash combo in baking dish. Bake for 50 minutes or until
pumpkin is soft.
Serve with fresh
chopped parsley and goat cheese crumble; crumbled bacon is optional.
Recipe courtesy of Tiffany Hinton, CultivatingGuts. Connect online at @iamtiffanyhinton and listen to Tiffany’s podcast,
Cultivating Guts, on Spotify or iTunes.
