I love decorating with pumpkins during the fall holidays. Years ago while purchasing some, a stranger stopped me at the local produce market to tell me how much she loved to eat sweet dumpling pumpkins. She wanted to know if I had ever tasted one? I thought to myself those pumpkins can’t taste good?
Sweet Dumpling pumpkin is on the far left.
Well, I have tried all of those pumpkins after talking to that stranger and they are delicious. I love buying them in the fall to have out in the house for months, and then eating them when Thanksgiving and Christmas come. How much easier can it get? Pumpkins are un-refrigerated, beautiful to look at, and good to eat! I can’t imagine fall without them.
Carnival Heirloom Pumpkins
This month I thought I would share our favorite way to prepare our favorite pumpkin, Carnival Heirloom! This colorful squash has a surprisingly creamy texture and a flavor similar to a sweet potato. It makes a great substitute for mashed potatoes. Just bake or steam, then mash with butter and herbs for a side dish. My family likes it mashed with some rosemary butter.
Fresh Rosemary Butter
While the pumpkins are cooking (it generally takes about 35-45 minutes depending on your temperature), we make our herb butter. We have a large rosemary bush outside and my daughter loves cutting herbs for me. When possible, I try to make cooking in our house a family affair.
Fresh Rosemary Butter:
3 tablespoons butter, softened
1 tablespoon minced fresh rosemary
1 teaspoon orange juice
1/2 teaspoon grated orange peel
1/4 teaspoon pepper
1/8 teaspoon cayenne pepper
Mix all the ingredients together.
You can also use lemons instead of oranges. I like to double the recipe when I make it so I have some for another recipe later in the week. During the holidays, you can save the butter in ice cube trays for a special touch.
Be sure to be thankful for those pumpkins this Thanksgiving!
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