We see pumpkins everywhere right now, don’t we?
And they come in all shapes and sizes and even colors (i.e. orange, green, light beige).
They’re kind of intimidating when you look at them. Hard, rounded but not perfectly round. Many have ridges that make them hard to cut, too. Forget about using a small knife, too- you need a chef’s knife or butcher knife to break into most of these Fall harvest beauties.
But, once you do, it’s so worth it.
Even if it is a bit messy.
Unfortunately, some of us are only told how to carve them, not how to cook and eat them. In fact, I wonder how many people have ever seen the inside of a pumpkin long enough to cook it rather than toss it in the garbage? Yes, it can be full of seeds, a stringy mess of flesh and other parts of the pumpkin you’re not even sure is edible, but believe me- most of it is.
So, begin with the two recipes below, then go to town using pumpkin puree (or roasted pumpkin first, then puree) and make all sorts of absolutely wonderful and healthy dishes your family will love– or learn to love.
Trust me. You won’t regret just trying it out.
Okay, so now that you’ve agreed long enough to read on…
These Favorite Recipes You Can Use Over & Over Again
And don’t forget to use the seeds, too:
What would you do with pumpkin puree?