a new way to squash your pumpkin
November 14th, 2011 § Leave a Comment
ok, so not only do I love to photograph, but I also love to cook. And with the halloween season, there are some amazing things I have discovered/remembered.
Number 1. Pumpkins are great for slicing up, roasting, and eating. They are NOT just decorations. You can cut them in half, scoop out the insides, and bake them for an hour until they’re soft. Slather butter and salt (or sugar, or olive oil) on them, and they just melt in your mouth. I hadn’t eaten them like this since I was a child and had TOTALLY forgotten.
Number 2. They make incredible pies. I didn’t even like pumpkin pie until now, and this one gained me 5 pounds. You can google “paula deen pumpkin pie recipe” and it will take you to a recipe that is pretty much impossible to screw up. Plus its Paula Deen, and who doesn’t love Paula Deen?
(I did NOT take a photo of my pie. I should have. P.S. They make great little individual serving pumpkin custards, too, if you run out of pie shell.)
Number 3. The insides can be dried overnight (separate out the goo from the seeds), spread out on a baking sheet, and coated with a drizzle of olive oil (or butter), and sprinkled with whatever you have in the cupboard… garlic salt, creole seasoning, greek seasoning or salt and pepper. Bake them for 40-60 min, flipping them occasionally to brown evenly, and voila. So easy.
(These are gourd seeds, but you get the idea)
So…. take the opportunity to enjoy the holiday foods while they’re here. Personally, I will be stocking up on pumpkins. I’ve carved 9 already this season. And I didn’t even cut myself but once.
