Healthy Tip: Pumpkin recipes
by The Press and Standard | October 16, 2019 9:20 am
Whole Grain Pumpkin Scones
Delicate pumpkin scones drizzled in cinnamon glaze are a tasty breakfast or tea time snack! And since they’re whole grain, eat these knowing you’re making a healthy choice!
2 cups soft whole wheat flour
1 tsp baking powder
1/2 tsp Baking Soda
1/4 tsp Salt
4 tbsp cold butter
1 tsp pumpkin pie spice
1/4 cup Greek yogurt
1/4 cup pumpkin puree
1 tsp vanilla extract
3/4 cup Powdered Sugar
1/2 tsp Cinnamon
1 tbsp milk
1/2 tbsp pumpkin puree
Preheat oven to 350 degrees. Begin by combining flour, baking soda, baking powder, pumpkin pie spice, and salt in bowl. Whisk to combine. Add cold butter, cut into chunks, and use your hands to create a crumbly flour mix.
In a smaller bowl, combine yogurt, honey, pumpkin puree, and vanilla. Stir to combine.
Add yogurt mixture to flour mix and stir to combine. Then use hands to fold over dough until all the flour is incorporated.
For larger scones, place dough on baking sheet and spread into a large circle using your hands. For smaller scones, divide dough in half and make two smaller circles. Use a butter knife or dough scraper to cut scones circles into 8 pieces.
Bake scones for 15-20 minutes or until golden brown on top. While the pumpkin scones are baking, prepare the cinnamon glaze. Combine powdered sugar, 1/2 tbsp pumpkin puree, cinnamon, and milk in a bowl. Stir with a whisk until a smooth consistency forms. Set aside.
Place scones on cooling rack with a sheet of wax paper beneath. Once the pumpkin scones have cooled slightly, use a spoon to drizzle on the cinnamon glaze. Serve immediately and enjoy!
Baked Pumpkin Seeds
2 cups raw pumpkin seeds
1/4 cup vegetable oil
1 (1 ounce) package ranch dressing mix
Preheat oven to 400 degrees F (200 degrees C).
Mix pumpkin seeds, oil, and ranch dressing mix together in a bowl until seeds are evenly coated; spread onto a baking sheet.
Bake in the preheated oven until seeds are lightly browned, about 10 minutes.
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Creamy Pumpkin Pasta
Pasta smothered in a creamy smooth pumpkin sauce; an excellent flavor and not an overpowering pumpkin taste.
1 tablespoon olive oil
2 tablespoons butter
1 sweet onion, diced
3 cloves garlic, minced
2 cups pumpkin puree
1 cup vegetable broth
⅔ cup half-and-half
2 tablespoons chopped fresh parsley
⅓ teaspoon ground nutmeg, or to taste
¼ teaspoon white pepper
salt and ground black pepper to taste
1 pound tri-color rotini
1 tablespoon grated Parmesan cheese, or to taste
Heat olive oil and butter in a skillet over medium heat; cook and stir onion and garlic until onion is translucent, 3 to 4 minutes. Add pumpkin puree, vegetable broth, half-and-half, parsley, nutmeg, white pepper, salt, and black pepper; cook and stir until heated through, 10 to 15 minutes.
Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain and transfer to a serving bowl. Top pasta with pumpkin sauce and Parmesan cheese.
Asiago or Romano cheese can used in place of Parmesan, if desired.
Substitute 1 teaspoon dried parsley for the fresh parsley, if desired.
Any type of pasta can be used in place of the tri-color rotini.
ALL RIGHTS RESERVED Copyright © 2019 allrecipes.com