Don’t be weighed down by sugar-laden Halloween sweets, and indulge with these guilt-free pumpkin recipes!
THAI BUTTERNUT SQUASH RED CURRY
Embrace your spooky spicy side with this creamy, rich, fiery, and nourishing pumpkin curry comfort bowl!
- 1 tbs oil of choice
- 1 shallot stalk (roughly chopped)
- 600g butternut pumpkin (diced)
- 1 tbs ginger (grated)
- 2-3 tbs red curry paste
- ½ tbs yellow curry powder
- 400mL can coconut milk
- ¾ cup vegetable or chicken broth
- 2 tsp fish sauce
- 2 tsp palm sugar
- 3 cups baby spinach
- Rice, crushed cashews/peanuts, coriander and lime wedges for serving
HOW TO MAKE
- Heat oil in a large, deep pan over a medium high heat. Add the shallots and sauté for 5-6 minutes until they begin to golden. Add the pumpkin and ginger, and stir to coat with the oil.
- Add the red curry paste, yellow curry powder and stir until the pumpkin is evenly coated. Continue to cook the curry paste for 2-3 minutes or until fragrant. Add the broth, coconut milk, fish sauce, and sugar. Let the sauce come to a simmer before covering. Lower the heat, and allow the pumpkin to cook all the way through, about 12-18 minutes. You’ll know it’s done when you can easily pierce the pumpkin with a fork. Stir in the baby spinach and allow it to wilt.
- Get changed into stretchy pants, and serve curry with rice, topped with crushed nuts, coriander and lime wedges.
Recipe courtesy of Little Spice Jar.
PUMPKIN PIE SMOOTHIE
We know what you’re thinking. Pumpkin…in a smoothie?! Recover after your workout with a deliciously sweet and low-carb all-American shake.
- ½ cup pumpkin puree (cook pumpkin between pureeing)
- 1 banana
- 3 tbs yogurt of choice
- ½ tsp pumpkin pie spice (use this recipe to make your own)
- 1 tsp agave or honey
- 3 tbs milk of choice
- Pinch nutmeg
- 6-8 ice cubes
HOW TO MAKE
- Combine pumpkin, banana, yogurt, ice spice, agave (or honey) and milk in a blender. Pulse until smooth.
- Pour into a glass, and top with a pinch of nutmeg.
- Drink until you turn into a pumpkin.
Recipe courtesy of Shugary Sweets.
HEALTHY PUMPKIN PASTA
Now that we’re pasta the point of no return, whip up this easy peasy pumpkin pasta recipe for a wholesome dish for the whole fam bam (vegan cousins included)!
- 600g butternut pumpkin
- 2 tsp olive oil
- 1 head garlic
- 350g whole wheat fettucine, cooked
- 200g mushrooms, sliced
- 140g baby spinach
- 1 cup vegetable broth
- 1 tsp dried basil
- ½ tsp dried sage
- ¼ tsp nutmeg
- 4 tbs chopped walnuts, to serve
- Salt and pepper, to taste
HOW TO MAKE
- Preheat oven to 180°C.
- Chop the pumpkin into small chunks, and lay on an oven tray with baking paper, drizzling with olive oil and seasoning with salt and pepper. Cut the top off the garlic head, and place it on the tray. Bake in the preheated oven for approximately 20 minutes, or until pumpkin is soft when pierced with a fork.
- Heat olive oil in a large pan, and sauté mushrooms for approximately three minutes over a medium heat. Add the spinach and continue cooking until soft, approximately 4-5 minutes. Set aside.
- Once roasted, transfer pumpkin to a blender with the peeled and roasted garlic, and pulse until smooth, adding vegetable broth gradually. Add herbs and spices, as well as salt and pepper to taste.
- Combine the pasta with the mushrooms, spinach and pumpkin puree. Serve sprinkled with chopped walnuts.
- Succumb to pumpkin-induced food coma.
Recipe courtesy of Happy Kitchen.
NO BAKE PUMPKIN BLISS BALLS
Witch better have my candy, but if you’re trying to watch your waistline this Halloween, try this sweet alternative to sugar-laden nasties.
- 2 cups rolled oats (ground to a fine powder in a food processor or high-speed blender)
- ¼ cup coconut flour
- 1 tbs pumpkin pie spice (use this recipe to make your own)
- ½ cup pumpkin puree (cook pumpkin before pureeing)
- 1 tsp vanilla extract
- ¼ cup almond butter
- ¼ cup maple syrup
- Cinnamon and coconut sugar, for rolling
HOW TO MAKE
- Combine oats, flour and pumpkin pie spice in a large mixing bowl.
- In a small saucepan over a medium heat, combine almond butter and maple syrup. Heat until smooth, remove from heat, and stir in the vanilla.
- Add the almond butter mixture to the dry ingredients, along with the pumpkin. Stir until combined.
- Roll into 3cm balls, rolling in cinnamon sugar mixture, and place on a cookie sheet.
- Attempt to not eat all bliss balls in one sitting.
Recipe courtesy of Turning Clock Back.