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.

Pumpkin - Its Versatility in Savory Recipes

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Pumpkins are not just for making pumpkin pies and carving into scary faces at Halloween. In fact, there are lots of savory pumpkin recipes including classic pumpkin soup, pumpkin stew and you can even use this tasty squash family vegetable in salad recipes.

The next time you make a salad, why not chop some small cubes of pumpkin and boil them until they are soft, then incorporate them into your rice or macaroni salad for a splash of color and for their nutritional benefits?

Pumpkins and squashes are used all over the world. They are used to make curries and braises in India, risottos in Italy, oriental pumpkin soup recipes in China and Vietnam, and stuffed pumpkin dishes in the Middle East.

The best pumpkin seed oil comes from Austria and this dark green oil, which is nicknamed "black gold," is drizzled over salad recipes for a nutty, sweet flavor, or whipped into soft cheese.

Different Types of Pumpkins

You can get great pumpkins from grocery stores or farmers' markets. If a pumpkin recipe calls for one type of pumpkin and you cannot find it, you can usually use a different variety instead.

Baby Bear is a good variety of pumpkin for cooking. It is firm fleshed, sweet, and suitable for sweet or savory recipes. Delicata is a small white pumpkin with green stripes. This pumpkin has a nutty taste and it dries out when you cook it.

Crown Prince is a bluish gray pumpkin, which is golden inside. It is great for making vegetarian kabobs or roasting. Sweet Mama is richly orange and it is great if you cut off the top, scoop out the seeds, and then bake it whole.

Small Sugar is a medium sized pumpkin with orange flesh. Its high sugar content is the reason it caramelizes so wonderfully. Small Sugar pumpkins are great for making pie fillings. Sweet Dumpling is a small green and white squash, which has a sweet flavor when you cook it and its flesh tastes slightly like chestnuts.

How to Use Pumpkin in a Salad Recipe

The following recipe for Japanese pumpkin salad shows that you can do more with pumpkin that save it for classic pumpkin soup and pumpkin pie fillings.

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

Healthy Japanese Pumpkin Salad

What you will need:

1 small pumpkin, de-seeded and quartered
9 oz frozen chestnuts
1/3 cucumber, diced
5 oz sliced mushrooms
2 sticks celery
1/2 red bell pepper, sliced
1/2 yellow bell pepper, sliced
Salt and freshly ground black pepper
Olive oil

For the Dressing:

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

How to make it:

Preheat the oven to 425 degrees F. Sprinkle salt and pepper on the pumpkin and drizzle it with olive oil. Bake it on a roasting tray for 20 minutes, then add the frozen chestnuts and bake it for another 15 minutes.

Let the pumpkin and chestnuts cool. Chop the pumpkin into bite-sized pieces and mix it with the chestnuts and the other vegetables.

Whisk the dressing ingredients together and pour them over the pumpkin salad. Toss well and serve.

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.