from baking in the oven to delicious cakes

Vaida Budrienė, communication manager of the shopping chain “Iti”, said that seasonal vegetables are a big part of the daily basket of shoppers. And in autumn, especially when the weather is cold, pumpkins also attract attention.

“Pumpkin is the truest symbol of autumn, so it is not surprising that this vegetable often appears in the baskets of shoppers. Various varieties of pumpkin attract attention – from the late varieties of pumpkins grown by Lithuanian farmers to butternut pumpkins brought from Italy”, said V .Budrienė.

Jolanta Sabaitienė, an employee of the fruit and vegetable department of the shopping chain “This”, said that there are more than 250 different types of pumpkins in the world. Everyone is different not only in taste, but also in the size and shape of the pumpkin. One of the most popular types of squash in Europe is butternut squash. This species, which comes from America, quickly spread in Italy and other European countries, and because of its exceptional taste, it should be included in the daily diet.

“It sounds unbelievable, but pumpkin, like tomatoes and avocados, is not a vegetable, but a fruit. Maybe this is why this vegetable is so popular for making desserts. Each pumpkin contains an average of 500 seeds, which are no less than the health benefits of pumpkin mentioned. They are rich in minerals and various vitamins. Such as vitamin K, zinc, phosphorus”, said J. Sabaitienė and showed some more interesting facts about butternut squash.

5 Fun Facts About Butternut Squash

A friendly figure. Although butternut squash is low in calories, it makes you feel full. They are rich in soluble and insoluble fiber, which is important for the functioning of the digestive system. A high fiber diet also helps to maintain a healthy weight.

It has a lot of antioxidants. Butternut squash is rich in vitamins A, C and E, which act as powerful antioxidants. Eating just 100g of butternut squash will provide you with vitamin A more than the minimum recommended daily amount and many carotenoids. Pumpkin is also rich in potassium, manganese, magnesium and folic acid, known as vitamin B9.

It’s easy to stay fresh. If stored properly, butternut squash will stay fresh for weeks or even months. When buying a pumpkin, be careful and choose a skin that is heavier and stronger without cuts, blemishes, bruises or soft spots. You can keep the seeds removed from the pumpkin, wash it and bake it in the oven even more.

Cutting and shaving. Cut the pumpkin with a large, heavy knife, cutting the top and bottom first so that the pumpkin stays firmly on the surface. It is recommended to shave uncut pumpkins. After removing the skin, just cut it in half lengthwise, remove the seeds and pulp with a spoon, cut it into quarters and continue dicing.

Both savory and sweet. The easiest way to prepare pumpkin is to cut it into cubes or sticks, sprinkle it with the desired spices and bake it in the oven or steam it. Later, you can puree it and serve it as a sauce, or dilute it with water to make a delicious and thick soup. Butternut squash is perfect as a base for sweet and savory baked goods, as well as stews. They go well with chestnuts or mushrooms, and you can use them to make risotto, various pasta dishes, and Indian curries.

J. Sabaitienė shares three recipes with pumpkin.

Baked pumpkins in the oven with garlic and onions

You will need:

  • small butternut squash
  • 2 heads of garlic
  • 250 g of red onion
  • 4 years sh. olive oil
  • 10 sprigs of thyme
  • half a century sh. coarse salt
  • a quarter of a century sh. ground black pepper
  • 2nd century sh. honey

We produce

Wash the pumpkin, cut it in half and remove the seeds. Cut the pumpkin into wedges and place on a baking sheet lined with butter paper. Wash the garlic head and cut it in half horizontally. Peel the onion, cut it into quarters and arrange everything next to the pumpkin slices.

Drizzle everything with olive oil, sprinkle with thyme sprigs, season with salt and pepper and drizzle with honey. Put the tray in the preheated oven and bake at 200 degrees for about 35 minutes until the vegetables are soft.

Pumpkin Cupcakes with Sprinkles

You will need:

  • 300 g of cleaned pumpkin
  • 250 gluten-free flour
  • 50 g of oatmeal
  • a pinch of salt
  • 2nd century sh. baking powder
  • 1st century sh. cinnamon
  • 1st century sh. ginger powder
  • half a century sh. grated nutmeg
  • 2 eggs
  • 150 g brown sugar
  • 100 ml of milk
  • 100 ml drink yogurt
  • 50 ml of oil

For the sprinkles:

  • 60 g brown sugar
  • 60 g gluten-free flour
  • 60 g cold butter
  • 20 g of oatmeal

We produce

Cut the pumpkin into cubes, put in a pot, cover with water and cook for about 20 minutes. Grind the boiled and smooth pumpkin with a blender.

Preheat the oven to 200 degrees. In a small bowl, combine all the sprinkles ingredients. Mix with a fork until crumbs form, then leave to stand in a cool place. Mix flour with oatmeal, spices and baking powder.

In another bowl, beat eggs, add sugar, milk, yogurt and oil and mix everything. Slowly add the dry ingredients mixture, stirring constantly. Finally, stir in the pumpkin puree. Place a paper basket in the cupcake baking pan and use a spoon to divide the prepared dough into 12 cupcake baskets, sprinkle cooled sprinkles on them. First, bake for 5 minutes at a temperature of 200 degrees, then reduce the heat to 180 degrees and bake for another 20-25 minutes.

Autumn Pumpkin Tart

For the dough you need:

  • 250 g of flour
  • 120 g of butter
  • 70 g of sugar
  • a pinch of salt
  • egg
  • 1 year sh. sour cream

To fill it you must:

  • small butternut squash
  • 150 g of sugar
  • 2 eggs
  • 200 ml of whipped cream
  • 1st century sh. cinnamon
  • half a century sh. ground ginger
  • a quarter of a century sh. grated nutmeg

We produce

Mix flour, sugar, salt. Add cold, cubed butter and rub with your fingers until you get a crumbly mass. Beat eggs, add sour cream and knead the dough. Shape into a ball, wrap in cling film and put in the fridge for 30 minutes.

Wash the pumpkin, shave, remove the seeds, cut into cubes, cover with water and boil for 15-20 minutes. When the pumpkin is soft, drain the water and mash it with a blender.

In another bowl, beat the eggs and sugar well with an electric mixer. Add the pumpkin puree, cream, cinnamon, ginger and nutmeg to the blender. Mix everything with a spoon or spatula. Roll out the cooled dough thinly and put it in the cake form. Pour the pumpkin filling on top and place in the preheated oven. Bake for 50 min. at a temperature of 180 degrees.

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