Pumpkin - its versatility in recipes savory

Pumpkins are not just for the production of cakes and fear in the face carved pumpkins for Halloween. In fact, there are many delicious recipes such as pumpkin soup, pumpkin classic pumpkin soup, and you may also like these tasty vegetables in the squash family recipes.

The next time you have a salad, why not hack some small cubes of pumpkin and cook until soft, then take your rice or pasta salad for a touch of color andtheir nutritional benefits?

Pumpkin and squash are used in the world. Serve curry and stewed in India to make risotto in Italy, the eastern recipes pumpkin soup in China and Vietnam, and stuffed squash in the Middle East.

The best pumpkin seed oil comes from Austria and the oil is dark green which is the nickname of "black gold", is a rain on a hazelnut salad recipes, sweet cheese or whipped cream.

Several typesGourds

You can store large pumpkins in grocery stores or farmers 'markets'. If a recipe calls for some form of pumpkin gourd, and they are not, you can usually use a wide variety different.

Baby Bear is a good selection of pumpkins for cooking. E 'solid concrete, sweet, and is suitable for sweet and savory recipes. Delicata squash is a small white with green stripes. This pumpkin has a nutty flavor and dry when you cook.

The crown prince is a bluish grayPumpkin, gold is inside. It 'great for the manufacture of vegetarian kebabs or roasting. Sweet Mama is rich orange and it is great if Cut Off The Top, remove seeds and then bake a whole.

Small Sugar is a medium sized pumpkin with orange flesh. Due to the high content of sugar is the reason that so well caramelized. Small Sugar pumpkins are great for making pie fillings. Sweet Dumpling squash you have a small green and white, the sweet taste when cooked and the taste of meateasy as chestnut trees.

As the distribution of pumpkin in a salad recipe

The following recipe for the salad pumpkin Japanese shows that more can be done with the pumpkins that distinguish it from traditional pumpkin soup and pumpkin pie filling.

This recipe is healthy and very tasty. You can use any type of small pumpkin for it. This recipe serves six to eight people.

Sana Japanese pumpkin salad

What you need:

1 smallZucca, de-seeded and quartered
9 oz frozen chestnuts
1 / 3 cucumber, diced
5 ounces sliced mushrooms
2 stalks of celery
1 / 2 red bell pepper, sliced
1 / 2 yellow pepper, sliced
Salt and freshly ground black pepper
Olive
For the sauce:

3 tablespoons sesame oil
3 tablespoons soy sauce
4 tablespoons olive oil
1 1 / 2 inch piece of fresh ginger grated
2 tablespoons sesame seeds
2 cloves garlic crushed
How to make it:

Sprinkle Preheat oven to 425 degrees F. Salt andPepper, pumpkin and drizzle with olive oil. Bake on a baking pan for 20 minutes, then add the frozen chestnuts and cook for another 15 minutes.

Let the pumpkin and chestnuts fresh. Chop the pumpkin, cut into bite size pieces and mix with the chestnuts and other vegetables.

Beat together the dressing ingredients and pour over the salad of pumpkin served. Mix well e.