Did you buy many baking pumpkins and squash this season? I did. Now that the season is drawing to a close and everything is ripening fully, it’s time to use them. They’re very easy to roast, so never throw them away, even if you don’t live in a Land of Making Do (wink).
That same day, I ran across a few more recipes to share with you.
Jenna at The Painted Apron made this awesome Loaded Pumpkin Slow-Cooker Chili. I can hardly wait to try this, y’all. It’s on the menu for this weekend, since Fun Son will make an appearance to watch a certain football game with HH.
By the way, many recipes require a 15-ounce can of pumpkin puree, which is 1-3/4 cups of cooked pumpkin. To use fresh pumpkin, roast it in the oven, then puree it and measure that amount into your recipe. Fresh roasted has got to taste even better than canned. Don’t y’all think so?
Click here for my easy roasting technique , which I shared in my post on the Roasted Acorn Squash Soup below – and don’t forget about those delicious roasted seeds!
Enjoy using what you have on hand – your ripened pumpkins and squash. And, don’t forget…you can roast, puree, and freeze the pulp for later, too.
Have you used all your pumpkins and squash yet? What plans do you have for your ripened fall veggies? Let’s chat about it, y’all.
I’m sharing at Metamorphosis Monday. Join the fun, y’all!