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October is for Pumpkins


Photo credit Tiffany Hinton

This fall is the perfect time to cook with the vegetable of the season, pumpkin. This vegetable has become a focal point for fall decorating and Halloween celebrations. The pumpkin is also high in vitamins and fiber, which help gut health. Pumpkins also have potassium, which can aid with digestion and relax muscles. They also have vitamin C to help boost the immune system. At the local market, pick up a pumpkin for the kitchen table and enjoy the savory flavors of fall.
Pumpkin and Squash Savory Casserole
Yield: 6, ¼-cup servings
¼ cup finely chopped white onion
1 Tbsp butter
2 cups pumpkin, cubed into 1-in. cubes
1 cup butternut squash or zucchini, cubed
1 cup chicken or vegetable stock
½ tsp ground black pepper
2 tsp sea salt
¼ tsp dried sage
1 Tbsp fresh lemon juice
Chopped parsley
Goat cheese crumbles (optional)
Bacon crumbles (optional)
In a large baking dish, combine pumpkin and squash cubes. Preheat oven to 375° F.
In a sauce pan on the stove, sauté onions in butter on medium heat until soft and slightly brown. Add chicken or vegetable stock and herbs; stir together. Turn off heat and pour over pumpkin and squash combo in baking dish. Bake for 50 minutes or until pumpkin is soft.
Serve with fresh chopped parsley and goat cheese crumble; crumbled bacon is optional.

Recipe courtesy of Tiffany Hinton, CultivatingGuts. Connect online at @iamtiffanyhinton and listen to Tiffany’s podcast, Cultivating Guts, on Spotify or iTunes.