The Season for Pumpkin Goes Far Beyond Halloween
Pumpkin is one of fall’s best treats, and they’re on clearance now! People can sometimes be intimidated by cooking with the humble pumpkin, but don’t be! It’s much like preparing squash, actually, it is squash. I recommend making pumpkin puree, for pie filling and a whole host of other uses. First, pick up a small 3 to 6 pound sugar pumpkin. Halve the pumpkin with a sharp knife, and scoop out the seeds and fibers. Put the pumpkin cut-side down in a baking dish, and add a half inch of water. Roast at 350 degrees until the pumpkin is fork tender. Once the pumpkin cools, scoop the roasted pumpkin from the skin and use as you see fit— in a pie, breads, or even cut into chunks and added to a creamy risotto. Enjoy!