By Chef Valerie Wilson
Pumpkins are everywhere, and that means it is Halloween time. The temperature starts to cool down, all the colorful leaves fall from the trees, and we take part in an ancient celebration of our ancestors. Halloween’s origins date back to the ancient Celtic festival of Samhain (pronounced sow-in). The Celts, who lived 2,000 years ago in the area that is now Ireland, the United Kingdom, and northern France, celebrated their new year on November 1. They would crave root vegetables such as turnips and beets to have scary faces to ward off ghosts. Fast forward to now, and the pumpkin is best known for carving at Halloween time.
Every year around October, people start asking for pumpkin-flavored desserts. Very versatile, I have used pumpkin in many sweet dessert recipes, plus created many savory pumpkin dishes. It is in the winter squash family of vegetables. Pumpkin is high in fiber, making it an excellent food for heart health. It is high in beta-carotene, a carotenoid that turns into Vitamin A in your body, which can help your body fight off infections and strengthen your immunity. Pumpkin also contains lutein and zeaxanthin, compounds that help protect your eyes from macular degeneration and cataracts. This incredibly healthy vegetable also contains potassium, manganese, iron, phosphorus, zinc, magnesium, vitamins C, E and several B. Pumpkins in baked goods, such as cookies or muffins, give an incredibly moist texture and tremendous flavor. Look for the small pie pumpkin if you use fresh pumpkin instead of canned pureed pumpkin. They are small, sweeter, and have a better overall flavor. Leave the giant pumpkins for the decorative carving. Cut them in half, lay flat side down on an oiled cookie sheet, and bake at 350 degrees for 45 minutes until fork tender. Let cool, then scoop out the flesh and puree for a smooth texture.
Pumpkin Spice Oatmeal Cookies
½ cup dried apricots
1 cup pumpkin puree
¼ cup olive oil
¾ cup brown rice syrup
2 tsp. cinnamon
¼ tsp. each: ginger, allspice, cloves
Pinch sea salt
1 ½ cups rolled oats
2 cups oat flour
½ cup raisins
¼ cup chopped walnuts
Put the apricots, pumpkin puree, olive oil, brown rice syrup, spices, and sea salt in a food processor. Puree to chop up the apricots into small pieces. Put the rolled oats, oat flour, raisins, and walnuts in a mixing bowl. Add the puree mixture to the mixing bowl and mix all together. Spoon the dough onto an oiled cookie sheet. Press cookies down with a fork. Bake at 350 degrees for 15 minutes. Let cool before eating.
