Many people may think of pumpkin-flavored drinks and food as nothing more than the seasonal fad that comes around each fall.
For others it's simply an exalted, or sensationalized, latte flavor.
But not so fast.
According to Denver-metro chef Jason Morse and Arvada nutritionist Jess Sorci, pumpkin has real benefits in both the kitchen and your diet.
"It's hardy, it's durable, it's a good fall flavor," Morse said.
Morse has worked as a chef for 22 years. He is currently a chef and grill expert with ACE Hardware and owns 5280 Culinary.
Whether cooking a bread pudding, a pie, a cheesecake, or even making a blizzard, there's always a good way to work it into a recipe, he said. Plus, there are many ways to cook with pumpkin that people don't often think about.
Pumpkin ravioli, gnocchi or fettuccine make for great dishes, he said. In Morse's words, pumpkin is a flavor that crosses over nicely between sweet and savory. It can also be used in a stew or pasta recipe.
"I think you could definitely use it year round," he said.
His advice when cooking is to be sure that canned pumpkin is 100 percent the real deal. Or, he said, purchase a small and firm pumpkin-pie pumpkin to split and roast.
"And," he said, "don't be afraid to experiment."
Pumpkin's nutritional benefits are well worth it, said Sorci, a master nutrition therapist.
Pumpkin is nutrient-dense, she said, meaning it is high in nutrients but low in calories. It's also a great source of fiber, protein, antioxidants and vitamins A and C.
"I think pumpkin often gets overlooked," she said.
Antioxidants lutein and zeaxanthin protect the eyes from UV rays, while pumpkin's potassium helps lower blood pressure. According to Sorci, 100 grams of pumpkin seeds is about 30 grams of protein.
Back to cooking, Sorci has some tips of her own.
"You can actually use pumpkin puree in place of butter and oil in baking," she said.
from Lakewood Sentinel - Latest Stories http://lakewoodsentinel.com/stories/Falls-favorite-flavor,236585
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