It’s officially pumpkin season. It seems everything I am cooking lately incorporates it somehow. And since I roast up a fair amount at one time, I am always looking for different ways to use it. The recipes can range from sweet to savory, and in this case I am offering one which is a little lighter than your average pumpkin pie, but with that same creamy goodness we tend to crave this time of year.
I am part of something new and exciting this week. Seven fellow food writers are joining together for a “Progressive Thanksgiving Dinner Party“ and you are invited to attend! Each of us will be offering recipes every day this week comprising an entire holiday meal. You will have several options for each category, depending on taste and food combinations. Yesterday we started with beverages at Whole Life Nutrition and Gluten Free Organics. Today I will be presenting an appetizer, along with two more from Book of Yum and Gluten Free Organics.
