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

“Just came back to campus after a year of pandemic [and] just want to say that I can really tell the effort that both dining halls and all of the other locations are really putting in to make us students still feel like there is more than enough food available, good food, fresh food, healthy food. I don't think students are aware that there is such a food shortage/worker shortage and that what goes on behind the scenes must be a logistical nightmare. But I recognize it at least :) the staff was been so friendly and kind, even in the very rare occasion when something took longer than expected I could tell they were trying their absolute hardest to provide it fast and with great quality. Great job to all of them, this one student greatly appreciates the effort you all do. -Student, Stony Brook University”

“Thank you all for such a wonderful grand pasta buffet on Friday! Everything went so incredibly smooth - from set-up to break-down. The menu was thoughtfully planned and the lunch was such a treat and undeniably delicious - the best I’ve ever had! I have heard only glowing reviews of the luncheon. Thank you guys today and every day!”

“Even though we see challenges every day, each one of you rises to the occasion and makes it seem so easy. I cannot express how impressive it is to see you all work in such a fashion. You are true professionals.”

“Dear Chef Anthony: Hi! It’s the kids from Room 223 [and their teacher, Mrs. Smith]. We thank you for providing us with such great snacks and lunches! We know how hard you and your staff work. We have been talking as a class and we came up with some of our favorite snacks. We really love the brownies, chocolate chip cookies, and Scooby snacks. The soft pretzel bits are really good, too. Thank you again! ”

“I will say lunch was pretty awesome today.”

“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 have really appreciated the wonderful cafeteria staff we have via Culinart and the thoughtful meals they provide our kids. They're truly one in a million. I have also really appreciated the dedication Parker and CulinArt share to sustainability and green practices on campus. I am so thankful that Parker has chosen CulinArt, a company that shares Parker values, and that they took the time and effort at such a hard time to make sure that Parker is always on the forefront of green practices and safety - never compromising.”

“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.”

“My 6th grade daughter is a "picky eater" and a vegetarian but she really enjoys the food on the menu at SSFS and the thoughtfulness that goes into your menu planning. Thanks to your cooks and meal planners.”

“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.”

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