Pumpkin - its versatility in Savory Recipes

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Pumpkins are not just for making the cake and pumpkin carving scary faces for Halloween. In fact, there are many recipes with pumpkin, pumpkin soup classic pumpkin soup and you can also use this delicious pumpkin-family vegetables in salad recipes.

The next time the salad, why not a few cubes of pumpkin, mince and cook until soft, then take one of these are in your rice or macaroni salad for a touch of color andtheir nutritional benefits?

Pumpkins and gourds are used throughout the world. They are used to make curries and stews in India, stuffed risotto in Italy, eastern recipes pumpkin soup in China and Vietnam, and squash courts in the Middle East.

The best pumpkin seed oil from Austria and dark green oil that the nickname "black gold" is the cheese sprinkled on salad recipes nutty, sweet flavor, whipped cream or soft.

Different types ofPumpkins

You can store large pumpkins from grocery stores or farmers' market. If a pumpkin can recipe for a type of pumpkin and you can not find it, you can usually take a different variety.

Baby Bear is a good choice of pumpkin for cooking. It 's the hard evidence, sweet, and is suitable for sweet or savory recipes. Delicata squash is a small, white with green stripes. This pumpkin has a nutty flavor and dry, if the cooking.

The crown prince is a bluish grayPumpkin, gold is there. It 's great for the vegetarian kebab or roast. Mama Sweet orange is rich and it's nice when you cut the top, a shovel, for the seeds and then bake it.

Small Sugar is a medium-sized pumpkin with orange flesh. Its high sugar content is the reason that so beautifully caramelized. Small sugar pumpkins are great for making cream pies. Sweet Dumpling squash is a small green and white that has a sweet taste when you cook meat andlight such as chestnuts.

How to use the pumpkin in a salad recipe

The following recipe for the salad pumpkin that shows Japanese to do more stuffed zucchini, keep using the classic pumpkin soup and pumpkin pie.

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

Healthy Japanese pumpkin salad

What you need:

1 small pumpkincored and quartered
9 ounces frozen chestnuts
1 / 3 cucumber, diced
5 ounces sliced mushrooms
2 stalks of celery
1 / 2 red pepper, sliced
1 / 2 yellow pepper, sliced
Salt and freshly ground black pepper
Olive oil

For the sauce:

3 tablespoons sesame oil
3 tablespoons dark soy sauce
4 tablespoons olive oil
1 1 / 2 inch piece of fresh ginger grated
2 tablespoons sesame seeds
2 cloves crushed garlic

How-to:

Preheat oven to 425 degrees, sprinkle with salt and F.Pumpkin pepper and drizzle with olive oil. Bake in a pan for 20 minutes, then frozen chestnuts and cook for 15 minutes.

Let the pumpkin and chestnuts to cool. Cut the pumpkin into bite-size pieces and mix with the chestnuts and other vegetables.

Whisk dressing around the salad ingredients and pumpkin. Toss and serve.