I’m awaiting the taste test of this one.
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Now pumpkin seeds on the other hand I lightly roast with a little oil, salt and chilli.
Makes a nice garnish on the swirl of coconut milk in the spicy pumpkin soup and under the flowers.
Or as a chef’s snack while cooking.
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I feel like I’ve just been preached to by the Squash Advisory Council
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When I read last year’s flyer, I literally laughed out loud. For quite a few minutes. It’s like a parody of the pumpkin spice craze.
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That strikes me as strange, given that pumpkins are a mild, slightly sweet fruit of the sort that easily lend themselves to sweet or savory (like, say, carrots), and most cultures that use pumpkin have it in both sweet and savory dishes.
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New for this fall! Pumpkin Spice Valvoline Synthetic!
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Heh. For once, would use.
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I feel like I need pumpkin spice pepto bismol.
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Three, four hours.
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You have to add your own.
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Taxonomy is always controversial.
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Thanks for all the clarifications!
I think the best pies have the custard part made with canned whatever-it-is, using the recipe on the label, BUT with a homemade crust (which can be hard, but with practice and attention to detail can be wonderful). Using a store-bought crust just ruins it. And that’s especially true if you make a pie with custard that’s home made with regular “jack-o-lantern” pumpkin, and a store-bought crust. Ecch.
I imagine using the right pumpkin goop with a home made crust would taste good too. But not enough better to warrant the work. IMO (as an eater only, not maker!)
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In Australia do you use the smallish (usually dark green) “kabocha” pumpkins that are used in Asian cooking? I’ve done a number of savory dishes with that kind of pumpkin.
Or what variety did or do you use in Australia?
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Brethren! Put your HANDS on the PUMPKIN and PRAY!
PRAY for the healing power of TRUE PUMPKIN!
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It’s good for large breed dogs with digestive issues. Helps them stay regular.
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So, can we get an update to correct the innaccurate post and post title?
[Checks to see who authored post]
Oh, nevermind…
Sigh…
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Hot damn. I would like to subscribe to your newsletter.
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wow, thorough post! I feel sorry I didn’t take a picture of the c.20 squash varieties at the market last Saturday! It tends to be small suppliers though, organic or small unusual varieties. The main supermarkets rarely go much beyond butternut and a few other kinds every now and then.
Just ate quite a few marrows recently too, really enjoyed them. Though you don’t see them at the greengrocer as much as you used to.
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