2013 is the year of pumpkin as the “new” superfood, a great excuse to incorporate it into almost every meal. Some of our readers have written that they’re in the throws of cooking and freezing this fall’s harvest. We’ve been eating Pumpkin Yogurt with diced apple, toasted, pumpkin seeds, and raisins for breakfast almost every morning … Continue reading
This is one of the easiest and most satisfying preparations for fall pumpkins, or butternut or acorn squash. It’s richness satisfies any urge for mashed potatoes or risotto. A little heavy cream is what makes it seductive, but alternately one can use hearty chicken broth, milk, or dairy substitute. Roasting the pumpkin in the oven … Continue reading
Gluten Free Gus 