Let’s Eat: Pumpkin isn’t just for dessert anymore
By Heidi Sutton
As the weather gets cooler, it’s a great opportunity to add pumpkin to your favorite comfort dishes. Not only is pumpkin delicious, it is also rich in beta-carotene, fiber and potassium.
Hearty and made with comfort in mind, this mac and cheese contains whole wheat pasta shells, cheddar and reduced-fat cream cheese for a wholesome take on a dinnertime classic. Great for snacking or sharing at your fall festivities, pair this pumpkin spice Greek yogurt dip with apples, graham crackers or whatever you wish to dip.
Pumpkin Macaroni and Cheese
Recipe by Rachel Gurk of Rachel Cooks
YIELD: Makes 4 to 6 servings
INGREDIENTS:
2 cups milk, whole
1 (15-ounce) can plain pumpkin puree
12 ounces beer, IPA recommended
1 cup chicken stock or chicken broth
1/4 teaspoon black pepper
1/8 teaspoon ground nutmeg
1/8 teaspoon cayenne powder
1 pound whole wheat pasta shells
8 ounces cheese, grated sharp Cheddar
4 ounces cream cheese, reduced-fat
DIRECTIONS:
In a large pot over medium-high heat, bring milk, pumpkin, beer, chicken stock, pepper, nutmeg, and cayenne to a good simmer (do not boil).
Reduce heat to medium and add pasta. Cook, stirring frequently, for 12 to 14 minutes or until al dente. Make sure to stir frequently so pasta cooks evenly and does not burn.
Reduce heat to low and add Cheddar cheese and cream cheese. Serve immediately.
Pumpkin Spice Greek Yogurt Dip
Recipe by Liz Della Croce of The Lemon Bowl
YIELD: Makes 4 servings
INGREDIENTS:
2 cups yogurt, nonfat or whole vanilla Greek
1 cup pure pumpkin
1 teaspoon vanilla
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ground cloves
Apple slices and graham crackers, optional for dipping
DIRECTIONS:
Place all ingredients in a food processor or blender and pulse until smooth. Pour into a bowl and serve with sliced fruit, graham crackers or anything else you desire, to dip.