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I’ve been doing a little housekeeping on the site lately and I couldn’t help spotting a trend: We’re WILD about pumpkin recipes. We absolutely adore this fall gourd (yes, it’s a fruit, too) in all kinds of dishes, from savory curries and soups to quick breads and cakes. (Hint: Our Pumpkin Spice Oatmeal with Toasted Pecans may be our all-time favorite!)
It’s no surprise, really. The pumpkin is a national treasure, one of the first things Colonists encountered when they arrived in North America. According to legend, an early Thanksgiving feast was even delayed because molasses wasn’t ready yet to make pumpkin pie.
Beyond Pumpkin: 6 more types of squash to try>
We’re big fans of using fresh pumpkins. For these recipes, use the little “sugar” or “pie” pumpkins you can find at farmers’ markets and even many supermarkets this time of year. This smaller variety has more tender flesh than the big ole gnarly pumpkins you’d use to carve a jack o’lantern. Stock up on them while you can because they have staying power–fresh pumpkins will last at room temperature for up to a month and in the fridge for up to three months.
And when you can’t get your hands on fresh pumpkin, canned pumpkin puree is a great alternative. Just be sure to double-check the label and make sure it’s 100% pumpkin. And try it one of our pumpkin recipes above.