A PUMPKIN IN YOUR PANTRY | 1, 2, 3, 4

SCALLOPED PUMPKIN AND SPINACH 6 cups cubed, peeled fresh pumpkin (about 2 pounds) Cooking spray 1 1/2 cups thinly sliced onion 1/4 cup all-purpose flour 2 cups low-salt chicken broth 1/2 teaspoon salt 1/4 teaspoon ground nutmeg 1/4 teaspoon pepper 3/4 cup shredded reduced-fat Swiss cheese, divided 1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry Preheat oven to 375°F.

Cook pumpkin in boiling water 8 minutes or until tender. Drain; set aside.

Place a large nonstick skillet coated with cooking spray over medium heat; add onion, and sauté 7 minutes or until golden brown. Remove onion from skillet, and set aside.

Add flour to skillet. Gradually add broth, stirring with a whisk until blended. Cook over medium heat or until thick and bubbly (about 6 minutes), stirring constantly. Remove from heat; stir in salt, nutmeg, and pepper.

Combine pumpkin, onion, 1/4 cup cheese, and spinach in a bowl. Spoon pumpkin mixture into a 6-cup gratin dish coated with cooking spray. Pour sauce over pumpkin mixture. Sprinkle 1/2 cup cheese over gratin. Bake at 375°F for 30 minutes or until bubbly. Broil 3 minutes or until cheese is golden brown. Let stand 5 minutes before serving.

4 servings (serving size: 1 cup).

Calories 189 (25% from fat); Fat 5.3g (Saturated 2.5g); Protein 13.5g; Carbohydrates 25.6g; Fiber 5.2g; Cholesterol 13mg; Iron 4.0mg; Sodium 421mg; Calcium 377mg.

MAPLE-PUMPKIN SAUTE

Serve this fall-inspired side dish in place of sweet potatoes to complement entrées such as baked ham or roast turkey.

4 cups cubed peeled fresh pumpkin (about 1 1/2 pounds)
1 1/2 cups chopped Red Delicious apple
1/2 cup finely chopped onion
1/3 cup raisins
Cooking spray
3 tablespoons maple syrup
1/4 teaspoon salt
1/8 teaspoon ground ginger

Combine the first 4 ingredients in a large nonstick skillet coated with cooking spray; cover pumpkin mixture, and cook over medium-high heat 20 minutes or until tender, stirring occasionally. Stir in syrup, salt, and ginger.

4 servings (serving size: 1 cup).

Calories 137 (3% from fat); Fat 0.4g (Saturated 0.1g); Protein 1.9g; Carbohydrates 35.1g; Fiber 3.6g; Cholesterol 0mg; Iron 1.5mg; Sodium 151mg; Calcium 47mg.

Melt margarine in a Dutch oven over medium heat. Add onion; sauté 3 minutes. Add sage, curry powder, and nutmeg; cook 30 seconds. Stir in flour; cook 30 seconds. Add broth, tomato paste, and salt, stirring well with a whisk. Stir in pumpkin and apple; bring to a boil. Cover, reduce heat, and simmer 25 minutes or until pumpkin is tender, stirring occasionally. Remove from heat; cool slightly.

Place mixture in a blender or food processor; process until smooth. Return mixture to Dutch oven; add milk. Cook until thoroughly heated. Garnish with sage sprigs, if desired.

5 servings (serving size: 1 cup).

Calories 122 (23% from fat); Fat 3.1g (Saturated 0.8g); Protein 5.5g; Carbohydrates 19.9g; Fiber 2.3g; Cholesterol 1mg; Iron 2mg; Sodium 228mg; Calcium 102mg.

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