Happy Thanksgiving! There is never a bad time to be thankful and enjoy food (even if you aren’t in the U.S. for this specific holiday)! If you have not yet had your fill of Turkey Day delicacies, perhaps some pumpkin will tantalize… and not that stuff in the can, either:
Hmm… a pseudo-pumpkin is filling our store shelves?
I grew the sugar pumpkin variety this year to a fair level of success. I may have to expand to the additional variety he mentions, as well! I have used pumpkin as a base for a risotto- it can be so much more than dessert… the recipes abound (for slow cookers and more.) And who can forget the not-quite-so-unexpected bonus of toasted pumpkin seeds- sweet or savory? (After saving some to plant for next year, of course.) I enjoyed ours fresh from the oven with a little salt. (Parchment paper was a good tip to keep them from sticking/burning and to cut the fat.)
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