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The Great Pumpkin Season

Nutrition, From Our Kitchen

Fresh pumpkins are in season during the fall and winter months, prompting restaurants and shops to serve dishes featuring this colorful squash. At home, pumpkins are great roasted, made into soups or, for the smaller pumpkins, filled with rice or bread stuffing and baked.

Visit Local Harvest's website and use the search field to locate a nearby farm that sells pumpkins. Remember, certain varieties of pumpkins are preferred for baking vs. carving. Ask the farmer before you buy.

Too much work to use fresh pumpkin? Canned pumpkin is just as nutritious as fresh and only requires a can opener to harvest. A serving of canned pumpkin (½ cup mashed) boasts a whopping 300% of your daily recommended amount for vitamin A! Also, it's naturally low in fat and an excellent source of fiber. Most canned pumpkin doesn't contain added sodium, but check the label to make sure.

Recipe ideas using pumpkin are endless! Try my recipe for Pumpkin Bean Burgers. You can also visit the Very Best Baking website for more recipes.

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