I'm sure with all the pumpkin seedlings I have on the go, we are going to be well and truely sick of them (or orange) by the time we have harvested and eaten whatever grows. But I am discovering some really yummy looking recipes which I look forward to using again. Today I made a pumpkin cake (actually used butternut squash) and it was great! I also discovered a pumpkin ice cream recipe a few weeks back too which I look forward to trying out. I can see how these unusual recipes came about - if others have grown large amounts of one vegetable, you really want to have a variety of options for it all!
2 comments:
yummmmmmmmmmmmmmmmmm
I LOVE "Pumpkin, pumpkin, pumpkin..."
Pureed pumpkin works well as a fat replacer in baked goods as well. It makes good soup. It adds nice color to Jo Stepaniak's uncheese recipe (The Ultimate Uncheese Cookbook). I've used it as a thickener in vegan "egg"nog. And of course, don't forget to make some nice spicy pumpkin butter.
Man, now I'm craving pumpkin! Thank goodness I still have a little left in the freezer from last fall. (Hope it's not freezer-burned!)
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