I've been living in pumpkin land for the past couple of weeks. We got several pumpkins this year from our CSA, like every year. This year however, we actually wanted to eat them before they rotted away. A noble goal, yes?
We got through the first little pumpkin quickly with Creamy Pumpkin pasta and Liberian Pumpkin Stew from the Simply in Season book. Pretty tasty.
Even our giant Jack-O-Lantern pumpkin was saved for food this Hallowe'en - we used an LED light inside the lantern instead of candles so it wouldn't get charred and nasty on the inside. After its life as a Jack-O-Lantern was complete, we roasted it whole until it was nice and soft. It ultimately gave us four litres of cooked pumpkin to deal with.
So this weekend - I dealt with it.
Pumpkin and kidney bean enchiladas...
Pumpkin Crumble....
And pumpkin bread.
And there is more pumpkin pie filling and pumpkin enchilada sauce in the freezer for later squash adventures.
So as a celebration, and as reward for our hard work using up our pumpkin in such ingenious ways, we celebrated with some fantastic Sargent Sundae soft serve pumpkin pie ice cream.
BEST SOFT SERVE IN TOWN!
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