Just in time for "pumpkin season" – that's October and November in the northern hemisphere – my favorite pumpkin recipes, sweet and savory and everything in between.
BUT FIRST, A FEW FACTS
Pumpkins are for jack o' lanterns, sure -- and Cinderalla carriages and moonlit nights awaiting the Great Pumpkin. But best of all, pumpkins are for eating! But don't try eating pumpkins grown for Halloween carvings, they'll be watery. Instead, for cooking, choose anything except a carving pumpkin. In fact, my favorite "pumpkin" is called a kabocha squash (more information below). No surprise, though, pumpkins are part of the squash family. In 2009 and again in 2011, pumpkins are in short supply. I've been reading about shortages of canned pumpkin purée. When buying canned pumpkin, be sure to buy "100% pumpkin purée" which is 100% pumpkin and not "pumpkin pie mix" which is pumpkin mixed with spices and other ingredients. It's easy to make your own pumpkin purée from scratch (recipe below) but canned pumpkin is more economical and, honestly, our taste buds have been trained to "like" canned pumpkin. Keep Reading ->>>
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