It’s that time of the year again; where you see pumpkin recipes all over the place. I am not complaining, pumpkins are one of my favorite fall flavors. Creamy, decadent and rich; pumpkins always please my palette. I love to roast the whole pumpkin, including the creamy flesh and crispy seeds. The seeds make a great snack and are full of great minerals and fatty acids. Last week I was craving something sweet and rich, without being overloaded with calories. This was the perfect recipe to satisfy my craving. I hope you enjoy!
What are your favorite ways to use pumpkin?
1 small pumpkin, sliced into inch wide strips and scooped of seeds (save them). Or 1 can of unsweetened pumpkin puree.
1 container plain greek yogurt (I used Yoplait).
1/3 cup quinoa flakes
1 cup almond milk
1 tablespoon honey
2 tablespoons palm sugar (if you prefer sweeter, use 4 tablespoons plus the 1 tablespoon of honey).
1 teaspoon vanilla
1/4 teaspoon ground ginger
1/8 teaspoon ground cinnamon
1/4 teaspoon salt
Preheat oven to 400 degrees. Roast sliced pumpkin (drizzled with butter, or olive oil) until fork tender, about 45 minutes depending on the size of your pumpkin. Scoop out pumpkin flesh into blender or food processor. If you are using pumpkin puree, skip the roasting step and just add puree to blender.
While pumpkin is roasting, cook quinoa flakes according to directions (use almond milk instead of water).
Place pumpkin flesh, yogurt, spices, vanilla and quinoa in blender and blend until smooth. If you do not want a smooth consistency, blend pumpkin, yogurt and spices separately, then stir in cooked quinoa flakes.
Refrigerate for at least 1-3 hours, or until cooled and thickened.
Serve cool and topped with roasted pumpkin seeds.
This recipe is linked to Slightly Indulgent Tuesday.
This post was also a featured special on Foodpress.