One of the things I enjoy most about living in the Midwest is celebrating each season. I especially enjoy eating fruits of the season. After all, you can’t truly have a celebration without good food!
If someone were to say “apple” at this time of year, I would immediately associate it with “apple crisp.” The word “pumpkin” immediately brings “pumpkin bars” to mind, but there are so many more delicious (and creative) ways to enjoys fall fruits. For example, this weekend we’ll be featuring Loaded Baked Potato Chowder inside The Market Café at Enchanted Acres. Next weekend I’m looking forward to making Squash & Sausage Soup, using my homegrown squash.
Break outside your comfort zone – while enjoying some comfort foods. Simply substitute “pumpkin puree” for canned pumpkin in at least one recipe this season. Homemade pumpkin puree is really quite simple, plus you get the benefit of having seeds to roast.
If you’ve never before roasted your own seeds, you MUST try it. You’ll likely be surprised by how easy it is! Roasted pumpkin seeds are divine alone, but they also make an interesting salad topping. Just think of the autumn salads you could create with mixed greens, dried cranberries or cherries, and rotisserie chicken! (I just happen to know where you can buy fresh, farm-raised chicken. Wink. Wink.)
How could you use pumpkin puree? Let me count the ways…