You can also adoçá a bit, sprinkle with cinnamon, play some nutmeg and almonds and thus make it one of the best snacks for weight loss.
See some practical recipes:
An easy and very nutritious recipe. The jelly is delicious to be eaten with a cracker of water and salt, ricotta, or a slice of white cheese.
A large pumpkin (approximately 8Kg) Water Sugar Salt Cinnamon
Open the pumpkin and remove the seeds carefully so as not also to clarify the fibres that surround the seeds since they give texture to the jam. Wash the seeds well and reserve. Remove the skin from the squash and cut the squash pulp into cubes. Place the chunks in a large pot with a little water (just enough so it doesn't burn), add sugar to taste and a pinch of salt and boil until the pumpkin is soft. Knead with a potato kneader or beat in a blender; creamy jam is preferred. Add ground cinnamon to taste.
Roasted pumpkin seeds
A healthy taste-strip with many possibilities for variation.
Let the cleaned pumpkin seeds dry well and spread out on a baking sheet. Take to the pre-heated oven with the seasonings that you like the most. They are traditionally toasted with olive oil and salt, but you can use honey, sugar and cinnamon, oregano, butter and garlic, and even a little pepper.
Tip: Roasted pumpkin seeds can be crushed and made into a nutritious flour to add vitamins, salads and sauces.
Creamy Pumpkin Soup
4 cups of diced pumpkin - the Choice of a good orange for the soup to be more appetizing 6 cups of water One cube of chicken seasoning One small onion, sliced One garlic clove pressed Olive oil Salt Ginger Milk cream Parsley
Sauté the garlic and onion in a thread of olive oil. Put the water and bring it to a boil. Then add the pumpkin cubes, grated ginger to taste, and salt. Let cook for 30 minutes over low heat and with the pot uncovered. Beat the soup little by little in the blender and return the cream to the pot. Boil for 30 minutes over low heat and, in the end, mix the heavy cream to taste. Divide into individual serving portions and sprinkle parsley over each plate.
In addition, the process of conversion of tryptophan to serotonin and then to melatonin gives us a night of restful sleep.
Tryptophan is also present in cocoa, sesame, almonds, oats and sunflower seeds.
Pumpkin seeds are in favour of good male sexual function and cell growth and division.
They are also useful for treating enlarged prostate (scientifically, Benign Prostatic Hyperplasia / BPH).
The oil extracted from the seeds is used in the kitchen for salads, and they are also included in the preparation of sauces, bread and dressings such as mustard.
How to preserve pumpkin seeds?
Pumpkin seeds have to be very dry because if they keep moisture, they can get mould.
They are stored in a place away from light and cool like a refrigerator.
It is recommended to put in something breathable like cardboard; some people wrap them in the newspaper.
The container where it is stored has to be hermetically closed, and you can include silica gel to reduce humidity.
Types of pumpkin
Pumpkins are classified according to the time of year. They are grown as winter squash and summer squash.
In the former, the rind is hard, varies in colours and shapes, its pulp is compact and has a slightly sweet taste. They are also kept for 4 to 6 weeks.
In the second case, both the shell and the seeds are soft, and their colours are light (white, green, yellow). Its conservation is temporary due to its high concentration of water and the fineness of the shell.
These are the most common types of pumpkins:
Pumpkin green Castile squash Italian Pumpkin Cucurbita maximum Pumpkin Patisson or Bonetera Spaghetti squash Turban Pumpkins Peanut or Butternut Squash
As time, the types of pumpkin differ in their structure: their size, colour, weight, and shape.
They also differ in the space they need to be cultivated and in the most pertinent uses of each one.
It is named green squash or zucchini. It is rich in fibre and provides only 17 calories per 100 g consumed.
Green squash can be consumed both raw and cooked (steamed, baked, grilled or roasted). It is recommended to leave the peel because most of the nutrients are located in it.
It contains a large percentage of water for which its conservation is not prolonged.
What does green squash contain, and what are its health benefits?
Like other pumpkin varieties, among its properties are the minerals iron, manganese, phosphorus, magnesium, zinc and calcium.
It also contains B complex vitamins (B1, B2, B3, B6), vitamin A, vitamin C, vitamin E, folic acid, and iodine.
The properties of this variety help protect the immune system and fight gastritis and heartburn.
It also controls sugar levels and is an excellent diuretic due to its balance between fibre and water.
You also have to count on it because it takes care of the skin, bones, and teeth if it is about beauty.
It is also considered a cancer preventer (lung, bladder, stomach, prostate) because its properties include antioxidant lycopene.
On the other hand, its flavonoid content slows down ageing. It prevents heart disease due to its potassium content.
Different names know it according to the regions; for example, in Oaxaca, it is named tálama pumpkin, in Yucatán xta, samalayota pumpkin in Chiapa, in Veracruz and Xalapa as pipiana pumpkin and in Guerrero tamalayota pumpkin because of its similarity to the pulp of tamales.
Castilla squash is native to Peru but has spread to the American continent, Europe, Africa and the Middle East.
It can be up to a meter long, and its colour ranges from dark green to tan orange; the shell is thick with notable trenches and is spherical.
Its most frequent use is in desserts due to its neutral flavour, but that does not exempt it in salty recipes such as pumpkin cream with saffron and shrimp tart.
In Mexico, it is highly acclaimed and is used in its entirety (pulp, seeds, peel, flower). It is used to prepare moles and pipelines as a garnish, dessert, and above all, an offering for the Day of the Dead.
It is also prepared in other regions such as Oaxaca, Guerrero, Chiapas and Xalapa for stews, pumpkin sweets, preserves, vegetables and as an ingredient for the chilecaldo.
It can be stored up to 6 months after harvest due to the characteristics of its shell.