Today, I walked to our local grocery store to buy a pumpkin pie pumpkin. Since I live five miles from the store, I was hoping to find a small pumpkin to make tonight’s dinner. Little did I know, the smallest one would require I walk home, while lifting weights.
Although I prefer to use a real pumpkin for this recipe, pumpkins are not always in season. And, I can tell you I love this recipe enough to eat it all year round. So, organic pumpkin puree works for this recipe out of season, or if you are in a hurry, and don’t have time roast a pumpkin.
What is the difference between a pumpkin pie pumpkin and the type you carve? A pie pumpkin is small and packed full of flesh that makes it a good choice for cooking. The pulp also has a better texture (less grainy) and is sweeter. Compared to carving pumpkins, pie pumpkins, or sugar pumpkins, are smaller and easier to bake: … Pulpy, sweeter flesh on the inside.
Also, I like to use fresh sage; again, sage if often difficult to find off season. If you enjoy sage as much as I do, you can freeze it. Usually, I do this when I buy an entire package of sage, and I only need half the package to cook with. You can also use dried sage in the event you don’t have fresh sage.
This delicious recipe has six core ingredients, and it is simple to make. Even the dog was interested.