allen lumley wrote: I met P.O.W.s who 50 years later would not allow ether any squash or pumpkin pie at their holiday tables!
Kim Arnold wrote:Any thoughts about canning them? Then you could save them to use when you're ready
Joseph Lofthouse wrote:
It seems like much of the discussion in this thread is about moschata and maxima squash... I'm wondering if any of you are eating pepo pumpkins like "Connecticut Field", or "Jack-o-lantern"? Do you like them? Do your prefer other squash like Hubbards, Butternuts, Turbans, Buttercups, etc.? For me, pepo winter squash are pretty much banned from my kitchen and my farm. Even though people ask for them routinely at market, I don't grow them, because they don't seem like food to me.
Kate Nudd wrote:Oh David all those wonderful pumpkins....
I hope you'll try
baked stuffed pumpkin...using a bread or rice stuffing
as Burra mentioned...crustless pumpkin pie....I love it.
I've been making pumpkin leather for using up softening ones...stores & travels easily and a yummy treat,too.
I'll look up the recipes if you'd like.
Matu..I will definitely be trying pumpkin with sage on my next pizza..sounds great
All the best
Casie Becker wrote:Just yesterday I finally figured out pumpkin makes a really tasty savory pancake. Eggs,onions (I precaramelize them), garlic, fresh ginger, black pepper, and a splash of wotchershire sauce.
The second batch using dehydrated pumpkin and adding ground flax was even tastier. They're like a gingery potato pancake. They even pass all of my mom's new dietary restrictions.
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