For the Love of Pumpkins: Pasta with Smoky Pumpkin Cream Sauce and Crunchy Pumpkin Seeds



Halloween and the time for seeing giant fields or vacant lots filled with pumpkins is over. But the usefulness of pumpkins is decidedly not over! There are plenty of ways to use these amazing squashes. Yes, pumpkins are squashes!

I love pumpkins. I have always loved pumpkins. Strange child that I was, when we went to get pumpkins out of the field or later when we would go to the town Pumpkin Patch I thought all the pumpkins were alive. I felt sorry for the pumpkins that did not get chosen. In my young mind I heard them saying, “Take me! Don’t leave me behind!” I wanted to take all of them home so they could live with our family.

I still feel this way a little bit as an adult but have managed to temper my childhood fantasy with a little bit of adulthood sensibility. I have even gone so far as to be able to enjoy making anything I can think of out of these wonderful giant globes of orange. Such bounty! Such abundance! I feel rich when I have a bunch of pumpkins on my counter!

Here are a couple recipes that we enjoy. Pumpkins are meant for many, many other things than just being carved and set on the doorstep on Halloween!

Homemade Pumpkin Puree

 (In case you’re ambitious enough to make your own!) Halve a cleaned-out pumpkin and cut it in workable chunks. Bake in the oven at 350 – 400 degrees Fahrenheit until absolutely shmooshed and soft. Peel off the skin and drain the flesh through cheesecloth draped in a colander. Process in a food processor for a smoother final product. It’s that simple. Save the seeds for the recipe that follows. Pumpkin seeds are delicious and nutritious.

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