Pumpkins are in season right now. The variations in size (and, to some degree, shape) can be enormous.
If you (or someone who you know) has a big patch of pumpkins that need to be used up this fall, keep this in mind.
-Pie pumpkins are not meant to be carved, they are intended to be eaten! Find a good recipe (such as Classic Pumpkin Pie with Betty White on Martha Stewart's website) and use it. It definitely tastes better than canned pumpkin. (Roasting a small pumpkin in the oven isn't a huge production; you just cut it in halves, take out the seeds and roast it. The pulp scoops out nicely with a large spoon.) Or you can simply eat it as you would eat squash. Allrecipes.com has an article showing how to bake, boil or microwave the pumpkin, along with links for several recipes.
-For the rest of the year, when fresh pumpkin isn't available, see some of Hungry Girl Lisa Lillen's recipes on her website using canned pumpkin.
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment