OK, this is how many years I spent living in suburbia: I never realized you could eat a pumpkin. I guess I never really thought about it. Pumpkins were for carving on Halloween, and you bought them in a can for Thanksgiving pies. That's about it.
In comes my favorite gal at the farmers market this autumn. "Are those," I asked slowly, quietly, "for eating?" I pointed to the pile of organic sugar pie pumpkins and ducked my head, slightly embarrassed by my own question but curiously enough to ask.
"Yes," she grinned back, and looped one hand over a large one. "And they're delicious."
I lugged one on the bus ride home, among my other tasty finds from that day. I think it was the same day I stocked up on winter squashes, for the farmers market in these parts closes around the end of October and winter squash lasts a good couple months.
We displayed our pumpkin proudly on our kitchen table for a few weeks before I decided it was time to taste fresh pumpkin for the first time in my life. Apparently I'm not the only one who didn't realize you should eat these decorative gems, because nearly every Google search yielded recipes for canned pumpkin, not fresh. It took some searching, but I finally found a simple recipe to taste this simple veggie.
Roasted Bourbon Brown Sugar Pumpkin, minus the bourbon, is what we made that day. The smell of it baking in the oven was worth the effort itself. We saved the seeds and roasted them later, rinsing them and then adding a drizzle of olive oil and a sprinkle of salt and cinnamon before throwing them back in the already warm oven.
Yum! Fresh pumpkin has a simple taste, slightly earthy but more squash than anything. Which makes sense, considering pumpkin is pretty much a winter squash and a proud member of the Cucurbita genus. And yes, I had to look that one up after I ate it. :)
I hope this post demonstrates to you how woefully behind I am in blogging. Halloween in near-February? Right.
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