Published: October 20, 2009 11:07 pm      

Chef Dave: Pumpkin a powerful fall food

EDMOND — Fall is my favorite season — the leaves are changing color and the air is beginning to turn crisp and cooler. After a long, hot summer, pumpkins are ready for picking.

You may think that the pumpkins used for jack-o-lanterns are the only kinds of pumpkins there are. There are decorative pumpkins in different shapes and sizes. There are also different kinds of pumpkins used in cooking — the pumpkin pie pumpkin is used just for that. It is about the size of an acorn squash and sweeter than your traditional pumpkin.

The bright orange color of a pumpkin comes from beta-carotene, an important antioxidant. Antioxidants help protect the body from damaging free radicals. The body converts beta-carotene into active vitamin A.

Current research also shows that a diet rich in beta-carotene foods can help enhance the function of your immune system, may reduce the risk of developing certain types of cancer and may offer protection from heart disease.

Pumpkins are believed to have originated in North America. Seeds from related plants have been found in Mexico dating back to 7000-5500 B.C. The name pumpkin originated from the Greek word for “large melon” which is “pepon.”

“Pepon” was changed by the French into “pompon.” The English changed “pompon” to “pumpion.” American colonists changed “pumpion” into “pumpkin.”

History shows Native American Indians used pumpkin as a staple in their diets hundreds of years before the pilgrims landed. They also dried strips of pumpkin and wove them into mats. Indians also roasted long strips of pumpkin on the open fire and ate them.

When the pilgrims arrived, they saw the pumpkins grown by the Indians and pumpkin soon became a staple in their diets. As today, early settlers used them in a wide variety of recipes, from desserts to stews and soups.

The origin of pumpkin pie is thought to have occurred when the colonists sliced off the pumpkin top, removed the seeds, and then filled it with milk, spices and honey. The pumpkin was then baked in the hot ashes of a dying fire.

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CHEF DAVE FOUTS is an Edmond resident and a nationally known speaker in the bariatric weight-loss industry. He also is the author of four cookbooks. Share your recipes with Chef Dave and he may feature you in a future column. E-mail him at chefdave@edmondsun.com.