Tasty Tuesday: Pumpkins

News 12's Elizabeth Hashagen and Elisa DiStefano spoke with registered dietician Maria Sorbara Mora about the power food, and what delicious dishes you can make with it.

News 12 Staff

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Nov 3, 2020, 2:11 PM

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Updated 1,503 days ago

It's the time of year when you might have some extra pumpkins in the house!

News 12's Elizabeth Hashagen and Elisa DiStefano spoke with registered dietician Maria Sorbara Mora about the power food, and what delicious dishes you can make with it.

Pumpkins can substitute eggs and oil in your recipes.

RECIPES:

Wholesome Brown Sugar Oatmeal Muffins

● 2 cups old-fashioned rolled oats

● 1 cup milk (any type)

● ½ cup maple syrup

● ⅓ cup canned pumpkin puree

● ⅔ cup light brown sugar (packed)

● 1 cup all purpose flour

● ½ cup whole wheat flour

● 1 tps baking powder

● ½ tsp baking soda

● ½ tsp pumpkin pie spice

● ½ tsp salt

Preheat oven to 400 degrees.

Line 12-cup muffin pan with liners.

Combine oats and milk in a large bowl. Add maple syrup, pumpkin puree, brown sugar

and eggs. Stir in all purpose and whole wheat flour, baking powder, baking soda,

pumpkin pie spice, and salt. Combine.

Spoon batter into muffin tins and bake for 18-25 minutes.

Let muffins cool for 5-10 minutes before serving.

Power Packed Pumpkin Spice Smoothie

● Yogurt ½ cup 2% plain Greek yogurt (you can use any percent and can use

vanilla instead of plain yogurt)

● Pumpkin pie filling ¼ cup

● ¼ tsp Pumpkin pie spice (or cinnamon, nutmeg, cardamom)

● ¼ tsp Vanilla extract

● Almond butter 1 heaping tablespoon

● ½ cup milk (any type)

● Ice

● Add 1tsp of honey or ¼ banana for extra sweetness

Blend all ingredients and enjoy!

Butternut Squash hummus with feta and pomegranate seeds (8 servings)

● 1 can chickpeas (15.5 oz)

● 1 cup roasted butternut squash

● 1.5 tbsp tahini

● 1 tbsp olive oil

● 1 cloves of garlic roasted

● ¼ tsp cumin

● 3 tbs Rose's Lime juice

● ¼ tsp salt

● ¼ tsp garlic powder

● ¼ cup crumbled feta cheese

● 2 tbsp pomegranates

Preheat the oven to 350 degrees.

Roast 1 cup of butternut squash for 30 minutes or until cooked through. Cool.

In food processor combine chickpeas, squash, tahini, oil, garlic, lime juice and spices.

Mix together until smooth.

Top with crumbled feta and pomegranate.

Serve with your favorite crackers.

Baked Apple and Pear Crumble.

● 4 medium/large ripe pears, peeled and sliced

● 3 medium/large apples, peeled and sliced

● ⅓ cup packed light or dark brown sugar

● ¼ cup all-purpose flour

● 1 teaspoon pure vanilla extract

● 1 teaspoon ground cinnamon

● ½ tsp pumpkin pie spice

● ¼ teaspoon salt

Topping:

● ¾ cup all-purpose flour

● ½ cup packed light or dark brown sugar

● 1 teaspoon pumpkin pie spice

● 1/2 cup unsalted butter, cold and cubed

● 1 cup (80g) old-fashioned whole oats

● 1 cup chopped walnuts

Preheat the oven to 350°F. Lightly grease a 9×13 inch baking pan. Mix all of the filling ingredients together in a large bowl, then spread into the baking pan.

Make the topping: Whisk flour, brown sugar, and cinnamon together in a medium bowl.

Cut in the butter until the mixture becomes super crumbly. Stir in the oats. Sprinkle over filling.

Bake for 40-45 minutes or until the topping is golden brown. Remove from the oven and cool for at least 5 minutes before serving. Serve warm, room temperature, or cold.