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Pumpkin!
I had no idea pumpkin was so tasty as a vegetable! I grew pumpkins this year (the kind that are meant for cooking with) and I ended up with four good pumpkins; I gave one to my mom and kept three, and I cut up the ripest of these tonight. I made a pumpkin-coconut curry from a (heavily modified) recipe that I found on the Internet, and the rest of it, I cooked in the microwave for mashing and making pies and cookies. But I can't stop EATING IT. It's so tasty! It tastes just like a really sweet, flavorful butternut squash. I ended up saving a section of the uncooked pumpkin to cook for a vegetable later, and only mashed part of it, because it's so tasty all by itself that I hate to "waste" it by baking with it.
(Though I'm definitely looking forward to the pumpkin-chocolate chip cookies I plan to make later tonight from the mashed part. ♥ I have a two-quart baking dish that's almost completely full of mashed pumpkin, so it's not like I don't have enough of it ...)
I was going to make one of the remaining pumpkins into a jack-o-lantern, but I think I'm going to cook with both of them and buy a pumpkin for carving, because it seems like an awful waste not to eat every bit of them.
ETA: I plan to use this pumpkin cookie recipe (perhaps modified a bit, because my pumpkin puree is very moist). The pumpkin-coconut curry was based off this recipe, but I used a lot more vegetables than it called for, and left out the broth -- basically I made a chicken stir fry, then added a can of coconut milk and the cubed pumpkin, and let it simmer for about 15 minutes. Also, I used curry powder and powdered ginger. I was planning to add yogurt to thicken the sauce, but it turned out we were out of it. (I think I'm somehow incapable of following recipes as written. CAN'T BE DONE.)
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(Though I'm definitely looking forward to the pumpkin-chocolate chip cookies I plan to make later tonight from the mashed part. ♥ I have a two-quart baking dish that's almost completely full of mashed pumpkin, so it's not like I don't have enough of it ...)
I was going to make one of the remaining pumpkins into a jack-o-lantern, but I think I'm going to cook with both of them and buy a pumpkin for carving, because it seems like an awful waste not to eat every bit of them.
ETA: I plan to use this pumpkin cookie recipe (perhaps modified a bit, because my pumpkin puree is very moist). The pumpkin-coconut curry was based off this recipe, but I used a lot more vegetables than it called for, and left out the broth -- basically I made a chicken stir fry, then added a can of coconut milk and the cubed pumpkin, and let it simmer for about 15 minutes. Also, I used curry powder and powdered ginger. I was planning to add yogurt to thicken the sauce, but it turned out we were out of it. (I think I'm somehow incapable of following recipes as written. CAN'T BE DONE.)
This entry is also posted at http://friendshipper.dreamwidth.org/380325.html with
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I absolutely love it all
I cut rind off, cut into slices etc. and then again into small pieces and steam until tender and then add a bit of butter, a bit of cinnamon etc.
It is so tasty, so naturally sweet
Some of my favorites are:
Delicata
Sweet Dumpling
Butternut
Hubbard & Blue Hubbard
Turban
The first two are particular favorites but the rest are wonderful also
I love summer too but not as many varieties as winter.......
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Day before yesterday I saw HUGE bins chucked full of all varieties
and so cheap................
3 for $1