Once cooler temperatures start to creep into the mornings, it starts: pumpkin mania. Yes, this nutritious orange squash has a cult-like following starting in September. It’s a short season, so the time is here.
Pumpkin is extremely versatile: it’s most popularly used in desserts, but it works in savory recipes like pasta sauce or a bright orange hummus that’s perfect for fall parties. Here are two of my favorite pumpkin recipes that are easy to make with healthy, whole food ingredients.
Creamy Pumpkin Pasta
All things fall, all things pumpkin, all things pasta. This Creamy Pumpkin Pasta recipe is the BEST for a healthy, comforting weeknight dinner! This vegetarian dinner recipe comes together quickly and easily. Put this meal together in under 30 minutes for a new fall favorite!
8 ounces pasta
1/4 cup olive oil
1 tablespoon minced garlic
1 cup pumpkin puree
2 tablespoons milk or cream
1 tablespoon white wine vinegar
3/4 cup vegetable broth
salt/pepper to taste
3-4 leaves fresh sage or 3-4 sprigs fresh thyme
1/2 cups grated parmesan
2 cups spinach
1/4 cup chopped walnuts
Cook the pasta according to directions in salted water. Over medium heat, cook the olive oil and garlic in a saucepan for 2-3 minutes. Add in the pumpkin, milk, vinegar, broth, salt, and pepper. Whisk and let simmer for about 5 min. Add in the thyme or sage and parmesan. Let simmer and reduce for about 2-3 minutes. Remove from heat, then add in the spinach. Mix together, then add in the cooked pasta. Top with walnuts and extra parmesan. Serves 4
Healthy Pumpkin Brownies
Have you tried pumpkin brownies? They are rich, chewy, and fudgy. These amazing pumpkin brownies are a fabulous fall dessert!
3/4 cup almond butter
1/2 cup pure maple syrup
1/2 cup canned pumpkin puree
1 tsp vanilla extract
1/3 cup cocoa powder
2 tbsp ground flaxseed
3/4 tsp baking soda
1/4 tsp fine sea salt
1/3 cup chocolate chips, plus more for sprinkling
Preheat oven to 350F and grease a baking dish with cooking spray. You can also line with parchment paper for easier cutting and cleaning.
In a medium mixing bowl, add almond butter and maple syrup. (I like to spray the measuring cup to prevent sticking.) Whisk until very well combined. Add pumpkin and vanilla and whisk again. Add cocoa and whisk thoroughly until combined. Add flax, baking soda, and salt, whisking until very smooth. Fold in chocolate chips. Pour batter into prepared baking dish. Top with additional chocolate chips and flaky salt, if desired. Bake for 30 minutes.
Let brownies cool completely before cutting. Use a large, sharp knife to cut and avoid dragging the knife. I like to refrigerate them once cooled to make for even easier cutting. I love the taste right out of the fridge, and they’re even better the second day! Makes 6-8 brownies
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