Who can resist the sweet, savory, warm, deliciousness of pumpkin?! We sure can’t here at Ekar. Here are some of our favorite pumpkin recipes for all to enjoy this season.
- 4 small sugar pumpkins, seeded
- 2 cups applesauce
- 1/2 tsp. ground cinnamon
- salt and pepper to taste
- Preheat oven to 325 degrees F. Lightly grease a medium baking dish.
- In a small bowl, mix applesauce, cinnamon, salt, and pepper. Spoon 1/2 mixture into each pumpkin.
- Place pumpkins into the prepared baking dish. Cover with foil, and bake in the preheated oven for 1 hour and 45 minutes, or until pumpkins are tender.
Pumpkin Protein Pancakes
- 1 cup pumpkin puree
- ¼ cup unsweetened almond milk
- 3 large egg whites (⅓ cup)
- 1 tsp. pure vanilla extract
- 1 cup quick cooking oats
- 1 scoop whey protein powder, vanilla flavor
- ½ tsp. ground cinnamon
- ½ tsp. ground nutmeg
- 1 tsp. baking powder
- Nonstick cooking spray
- 2 Tbsp. reduced fat (2%) plain Greek yogurt
- Combine pumpkin, almond milk, egg whites, and extract a medium bowl; whisk to blend. Set aside.
- Combine oats, protein powder, cinnamon, nutmeg, and baking powder in a medium bowl; mix well.
- Add oat mixture to pumpkin mixture; mix until just blended.
- Heat large nonstick skillet lightly coated with spray over medium heat. Ladle about ¼ cup batter for each pancake; cook for 2 to 3 minutes, or until bubbles form on top. Flip. Cook for 90 seconds, or until golden brown and cooked through.
- Divide pancakes between two serving plates; top evenly with yogurt.
Tip: Leftover pancakes can be reheated in the toaster.
Maple Roasted Pumpkin Salad
- 1/4 cup pepitas (hulled pumpkin seeds)
- 1 sugar pumpkin (3 1/2 to 4 pounds), peeled, seeded, and cut in 1 1/2-inch chunks
- 5 tablespoons olive oil
- 6 garlic cloves, unpeeled
- 1/4 to 1/2 teaspoon red pepper flakes
- Coarse salt and black pepper
- 2 tablespoons plus 1 teaspoon pure maple syrup
- 3 tablespoons fresh lime juice
- 1 tablespoon Dijon mustard
- 1 1/2 pounds arugula (2 to 3 bunches, thick stems removed), washed and dried
- 6 ounces feta cheese
- Preheat oven to 450 degrees. Spread pepitas on a large rimmed baking sheet; toast in oven, tossing occasionally, until fragrant and beginning to brown, 5 to 7 minutes. Set aside.
On a large, rimmed baking sheet, toss pumpkin with 2 tablespoons oil, garlic, red pepper, salt, and black pepper. Roast, tossing occasionally, until pumpkin is tender, 25 to 30 minutes.
Remove garlic cloves from sheet pan; set aside. Drizzle pumpkin with 2 tablespoons maple syrup; toss to coat. Return to oven and continue roasting, tossing occasionally, until pumpkin is glazed, 5 to 10 minutes more; let cool.
Meanwhile, cut off root ends of garlic cloves; squeeze out garlic and mash to a paste with the side of a knife. Transfer to a large bowl. Add lime juice, mustard, and remaining maple syrup; season with salt and pepper. Whisking constantly, add remaining oil in a steady stream; set aside.
Add arugula and pumpkin and toss to combine. Serve salad sprinkled with toasted pepitas and crumbled feta cheese.