What would fall be without pumpkins? From Halloween jack-o’-lanterns to Thanksgiving pumpkin pie, these gorgeous squash and their many relatives are now making their appearance in the markets.
But pumpkin isn’t just for these traditional dishes; it’s used throughout the world in delicious soups, stews and other savory dishes. And fall is the time to get creative with butternut, kabocha and other types of squash when they’re fresh and in season.
You can find out more at my October 9th Thrive Kitchen class: Everything Pumpkin – registration now open.
In this hands-on class, you’ll explore all kinds of different and delicious ways to cook with winter squash, making a menu that will include savory dishes such as appetizers, soups and entrees along with a delicious dessert.
Pumpkin and its squash cousins are rich in beta-carotene, the antioxidant that gives them their bright orange and yellow hues. Beta-carotene is a key nutrient supporting the immune system. The body converts beta-carotene into vitamin A, which supports healthy skin, mucous membranes and other tissues.
For more information about Kaiser Permanente San Francisco’s healthy cooking program the Thrive Kitchen, email the Health Education department at SFHealthEd@kp.org or call 415-833-3450.
To learn more about my cooking and my Thrive Kitchen classes, visit my Facebook page, where I announce upcoming events. For more recipes and healthy cooking ideas, check out myblog, spiceboxtravels.com.
Thrive Kitchen will be continuing the fall holiday theme on November 7th with a class on how to prepare healthy and creative Thanksgiving side dishes.