It’s Pumpkin Season! - CulinArt Group

Eat Well Blog

It’s Pumpkin Season!

With the fall in full swing, today were going to talk about pumpkins! This winter squash not only can be used within recipes but also comes along with a fun activity to do on a beautiful fall day.

A pumpkin is a winter squash that is round, smooth, and often a deep orange color. They have a thick outer shell with seeds and pulp on the inside and are grown all around the world. Did you know that in 2018, 27.6 tons of pumpkins were produced?

Regarding the nutritious value of a pumpkin, it is a great source of vitamin A and C. Pumpkins are 92% water, 6.5% carbohydrates, 0.1% fat, and 1% protein. To incorporate pumpkin into cooking, there are several different ways to do so. One of the most popular ways to enjoy pumpkin is to remove the seeds, wash them, and roast them with your favorite blend of seasonings. The seeds themselves are extremely nutrient dense and provide us with protein, magnesium, copper, and zinc. Pumpkin seed oil, rich in heart healthy fats, can be produced by pressing roasted pumpkin seeds and used in salad dressings. After the seeds have been removed, to enjoy the actual pumpkin, once it is ripe, it can be boiled, steamed, roasted, and even grilled. After being cooked it can be mashed, pureed, used in a soup, or simply seasoned.

Not only do pumpkins come along with great recipe opportunities but is also used in cultural practice. During the Halloween season pumpkins are carved into jack-o’-lanterns as a tradition from Britain and Ireland. Pumpkin chunking is another activity where teams build devices to launch pumpkins as far as possible. These can include air cannons or catapults. And of course, there are pumpkin festivals and competitions during the season w growers compete to grow the largest pumpkin.


Try out this super simple pumpkin breakfast recipe:

Pumpkin Spice Overnight Oats

Ingredients (makes 6, 1 cup servings):

  • 3 cup Oatmeal, quick cooking
  • ¾ cup Pumpkin puree, canned
  • 3 cup Skim milk
  • 3 tsp Honey
  • 5 tsp Cinnamon
  • 6 Tbsp Walnut pieces


  1. In a large bowl, combine oats, milk, honey, pumpkin puree, and cinnamon. Cover and put in the refrigerator for at least 8 hours.
  2. When ready to eat, sprinkle 1 Tbsp walnut pieces on top of your oatmeal.

* For a dairy free option – replace the skim milk with nut, oat, or soy milk

* For a vegan option – replace the milk with non-dairy milk and the honey with maple syrup


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  • October 1, 2021



What our clients are saying

“What a wonderful dinner we had tonight for our international families. The food was delicious and well presented as well.”

“Thank you for including me today in the food waste demonstration/[chef competition] and flattering me with the role of “judge.” I will proudly don the [Stop Food Waste Day] apron the next time I plan an “event” in our own kitchen. I think this is a very worthwhile cause and the statistics you read off are staggering. They, alone, can intimidate a home chef, let alone be the “driver’ for a professional one.”

“Thank you and your staff for all the care and thought you give CSW adults and students. You approach events with such care and elegance- I don’t know how you do it! Especially day after day. Please thank all your staff for their wonderful work and kind manner with all of us. Here is to a great year!”

“Many, and I do mean many, thanks for a great Parents Weekend.  I heard from so many happy parents and you all work very hard to make it happen.  In gratitude and kindness…”

“We are so thankful and so impressed by your immediate attention to our power outage. It was such a relief to see all the equipment and workers coming in within a few hours of the outage. Thank you for serving dinner to all [the] students in a very difficult circumstance. Please extend our thanks to your workers who braved cold weather to grill hamburgers and hotdogs.”

“With all the prep work from Winterim ramping up and classes continuing as usual, it's a busy time to be a Forman teacher. Imagine my delight, tired as I was, when I delved into the upscale-restaurant-quality chicken parmesan our dining hall served last night. Forman is all about support, and providing our students with a dinner of that quality is just as important a measure of support as anything that happens in a classroom.”

“I can’t thank your entire team enough for the outstanding service, food, displays, everything!  You are a master at detail, and because of that Adam and I were able to focus on the parents.  I know what a sacrifice pulling off a weekend like this means, we are so appreciative and grateful to you all for your talent and generosity.”

“I ALWAYS feel spoiled by the meal offerings at CSW (The Cambridge School of Weston) and am entirely grateful for it. As I eat today's delicious and lavish lunch (and think about yesterday's as well), I can't tell you how much I feel so well cared for here, both with the food and by the dining hall staff. CSW cares for us in so many ways, both big and small.”

“Thank You! Chef Budd [and team], you overcame a new online ordering system (and hundreds of labels daily!), provided creative and healthy menus, continued to connect with local farmers to incorporate locally sourced ingredients, and worked tirelessly to serve the school community on three campuses.  While it feels like you are all a little like the Wizard of Oz right now, working behind a curtain in a kitchen far away, we sense your smiles and your passion to deliver the best possible service during these trying times. We are all so grateful!”

“I will say that CulinArt has always been a very collaborative partner to T. Rowe Price, listening to our current needs and future goals and suggesting realistic and achievable strategies to meet those goals.  2020 was obviously no exception.  CulinArt also altered other areas of our OCS and pantry programs to create safer environments for all our associates. We can only thank you for your continued flexibility and innovative ideas through these difficult times.”

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