Don't Chuck That Pumpkin!

Just because Halloween is over, doesn't mean that lovely pumpkin that's been sitting on your counter top has to go into the compost.

Pumpkin, it turns out, isn't just for spooky holidays and Thanksgiving pies. The superb squash is a nutritional superstar, packed full of nutrients like beta-carotene (which gets converted into vitamin A), fiber, loads of potassium and magnesium and vitamin E. The carotenoids in pumpkin help boost immunity and can lessen the risk of heart disease

Twice a year is not enough star time for this oh-so-humble food, so rotate pumpkin, whether fresh or canned, into your diet with a few of these delectable recipes from The Daily Green.

Save some money this fall by forgoing your facials and eat some pumpkin instead. With all of those vitamins, your skin will positively glow.

How about this for dinner tonight?

Pumpkin Ravioli with Kale Pumpkin Seed Pesto

Pumpkin Ravioli

For the dough:
3 cups "oo" flour (you can use all-purpose flour as well, though the texture is not as fine)
4 eggs, lightly beaten
Warm water, about 1/2 cup

For the filling:
1 cup cubed butternut squash, roasted
1/2 cup grated Parmesan cheese
Pinch of freshly grated nutmeg

For the dough:
Sift the flour into a bowl. Make a well in the center, and add the eggs and salt. Add water as you knead the dough. Knead for 5-10 minutes, until it is smooth and elastic. Wrap in plastic wrap, and let it rest in the fridge for 2 hours.

Meanwhile, make filling by simply roasting the cubed butternut squash in a 375 degree oven for about 20 minutes, or until fork tender. Mash the squash with a fork and mix in the cheese and nutmeg.

Roll out the dough on a floured surface until it is 1/8" thick. Cut even circles with whatever circular mold you have (an upside-down glass works fine). Place a small mound of the filling in the middle of the ravioli. Brush one side with water, fold over, and press down with the tines of a fork to seal the ravioli. Let dry for about 30 minutes on a tray lined with parchment.

Kale and Pumpkin Seed Pesto Recipe

Ingredients

4 cups fresh dinosaur kale, roughly chopped
1 clove garlic
1/4 cup olive oil
1/2 cup kale cooking liquid (see directions)
1/2 cup Parmesan cheese
1/4 cup pepitas (pumpkin seeds), toasted

Bring a pot of water to boil with a big pinch of salt. Add the kale and boil for about 3 minutes, or until cooked through. Drain the kale, reserving at least 1/2 cup of the cooking liquid. In a food processor, chop the garlic and kale, and then add in the olive oil and cooking liquid in a stream. Blend until the kale breaks down into a pesto-like sauce. Finally add in the Parmesan cheese and pepitas, and blend a little bit more until the sauce is smooth.

Serves 6.

Recipe courtesy KitchenCaravan.com.

Photo courtesy of Nathalie Dulex@sxc.hu.