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Why pumpkin is the best thing to eat this fall (and how to do it right)


It’s no secret: We heart pumpkin. And it’s not just because they make our coffee taste amazing, or they smell great while baking, or they’re super fun to carve. Pumpkins are a serious superfood. They are loaded with beta-carotene, vitamin K, protein, potassium, magnesium, zinc and cholesterol-lowering phytosterols.

 

Since pumpkins are plentiful this time of year (and ya might just be carving one up in the coming weeks, anyway), we’re giving you an easy-peasy guide on prepping them for the tastiest bites autumn has to offer. Here we go…

 

Step #1: Clean it

Have an adult cut off the top of the pumpkin, then use a big spoon to scrape out the insides. Don’t toss ‘em in the trash, though! Set those babies to the side.

 

Step #2: Nuke it

Once your (small) pumpkin is cleaned out, microwave it for about six minutes to soften up the meat.

 

Step #3: Scoop it

Use that spoon from Step #2 to scoop out the soft insides, then use in any recipe that calls for pumpkin.

 

Step #4: Roast it

Remember those guts you set aside? Pull out the seeds, use a towel to clean ‘em off, then arrange them in a single layer on a baking sheet. Sprinkle with seasoning and roast for 15 minutes at 160 degrees, then serve. Yum!

 

What’s your favorite pumpkin recipe? Share ‘em in the comments!

 

 

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BY BRITTANY TAYLOR ON 10/3/2013 11:50:00 AM

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