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Take Our Pumpkin Pop Quiz!

From seeds to soups, a few facts about this super squash
  • According to a new study, what substance may reduce daily insulin injections for Type 1 diabetes?

Pumpkin extract! Preliminary research indicates that pumpkin extract may help pancreatic cells make more insulin.

  • What part of the pumpkin provides an excellent source of potassium and many other essential nutrients?

Pumpkin seeds. Potassium, magnesium, manganese, zinc, selenium, copper, chromium, and molybdenum are all found in pumpkin seeds. They’re also a great source of fiber and healthy, unsaturated fats.

  • Which antioxidant is abundant in the pumpkin’s bright orange flesh?

Beta carotene. This antioxidant, which converts to vitamin A in the body, has been linked with lower cancer rates, reduced heart disease, and enhanced immunity. Research also indicates that consuming orange fruits and vegetables, which are high in the pigment beta-cryptoxanthin, may lower the odds of developing rheumatoid arthritis.

  • Tired of pie?

Try roasting pumpkin as you would any squash. Peel and cut pumpkin into wedges and roast with sliced garlic, onions, and potatoes drizzled with olive oil and sprinkled with rosemary.

  • Did you know that the first pumpkin dessert was actually a cross between a pie and a soup tureen?

Colonists sliced off the tops, removed the seeds, and filled the hollow gourd with a mixture of milk, spices, and honey before baking it. Here’s a fun, practical idea: Pour pureed pumpkin into ice cube trays and then store them in zip-lock bags in your freezer. Add cubes to soups and stews throughout the winter for a nutrition and flavor boost.  

  • The scoop on seeds

Roast seeds at a low oven temperature (250° to 300°) to protect their good fats. Bake 15 to 20 minutes in a single layer on a rimmed cookie sheet, tossing about halfway through. Toss seeds in olive oil and sprinkle with your favorite spices. Try cumin, coriander, rosemary, cayenne, or garlic salt. For a sweeter seed, try tossing with melted butter and sprinkling with cinnamon, nutmeg, and ginger. For a saltier seed, soak overnight in 2 cups of water mixed with 1/4 cup of salt. Drain and dry thoroughly before roasting.  

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