Biscuits
Jennifer IserlohWhen most people think of pumpkin, the first thing that comes to mind is pie. But pumpkin is nutritious, inexpensive and the canned variety is available year-round, so there's no need to confine it just to sweet recipes.

One cup of canned pumpkin has about 80 calories and pumpkin is high in vitamin A and potassium, rich in dietary fiber and also contains nutrients like folate, manganese even omega-3 fatty acids. But when it comes to antioxidants, pumpkin is bursting with beta-carotene, which lends the squash its rich orange hue.

Since pumpkin-growing season is primarily in the fall, other fall foods like chestnuts, apples and sage make naturally delicious flavor combinations. Try layering fresh sheets of pasta in between canned pumpkin with a part-skim ricotta filling. Top with grated Parmesan or Romano cheese and sprinkle on a handful of toasted walnuts.


Blend canned pure pumpkin with low-sodium chicken broth and some roasted or caramelized onions cooked with fresh sage for a fast and healthy weeknight soup. Top with a little cubed apple, such as Gala or Fuji. Or make a warm pumpkin risotto, by adding a cup of puree to arborio rice cooked with shallots, leeks, low-sodium chicken or vegetable broth. To dress it up for an elegant dinner party, garnish it with roasted, chopped chestnuts, a dollop of fresh goat cheese or reduced-fat sour cream, or even a sprinkle of toasted pumpkin seeds for extra crunch.

Get the Skinny Chef's Cheesy Pumpkin Biscuits recipe.