6 Not-So-Scary Pumpkin Recipes
1. In a blender combine 1 and 1/2 cups rice milk, 1 frozen banana, 1/3 cup canned pumpkin, 1/4 cup cooked brown rice, 1/2 tsp. vanilla, and 1/4 tsp. ground cinnamon.
2. Cover and blend until smooth.
3. Garnish with a sprinkle of ground cinnamon. Makes two smoothies.
By Monica Pierini from Parents Latina Magazine
Pumpkin Mac 'n Cheese
Adding pumpkin puree to this family fave amps up both the flavor and nutrition. Heat up any leftovers for lunch the next day.
Pumpkin and Chicken Curry with Basmati Rice
Pumpkin makes this dish milder-tasting, so it's a great first curry for kids.
Spiced Pumpkin Dip
Double this snack for the class party! It's fast, delish, and gluten- and nut-free.
Pumpkin Wonton Ravioli with Brown Butter and Sage Sauce
Pick up wonton wrappers for the recipe (we like Nasoya for its simple ingredients list) in the produce section of the supermarket, near the bagged salad greens.
Kale Salad with Pumpkin Vinaigrette
Sweet dressing, crunchy pumpkin seeds, and a little feta cheese help the kale go down!