Pumpkin Season

In October I see orange. I love everything about pumpkins, their color, their shape, their taste, and their texture. I have used local pumpkin while abroad because canned pumpkin is not usually available. I have cut pumpkin into chunks and steamed until done. Alternatively, I cut the pumpkin into quarters or chunks and bake, rind-side-down for 30 to 60 minutes in a 350 degree F oven. I then puree the pumpkin and store it in sandwich size zip lock bags. I freeze the amount I need for a particular pumpkin recipe so I don’t waste any.

Please share your pumpkin recipes!

–E