I’m sure this time of year you have an abundance of pumpkin on hand, and whether its fresh or from a can, this recipe is a crowd pleaser. It is what I call a ‘one-dish wonder’ and can be made in advance, or right alongside the other dishes you’re cooking up this week. Click to continue »
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.
It’s pumpkin season everywhere, from the field to the farmers’ markets and beyond. And while the most common and popular is the orange Jack-o-Lantern type for carving, it doesn’t provide the velvety flesh that some of its relatives do. The sugar-pie pumpkin is similar in color but better for baking, as it is nutty and sweet. And there are many savory types of this winter squash as well, all with their own distinctive flavor. One thing for certain is that fresh baked pumpkin far outweighs canned for taste and texture. But don’t discard the seeds! They are so versatile, healthy, and easy to make from scratch. Click to continue »
