I put that for my local readers who will see that and RACE OUT HERE to buy pumpkins!
So that's what I did last Thursday, but roasting squash got me to thinking... I wanted to try a roasted squash pie, like a sweet potato pie, only with roasted butternut squash.
So I peeled the squash.(I know, it makes your hands feel W-E-I-R-D!!!!)
I cut them into good sized chunks and added just a splash of water. I covered them with aluminum foil and roasted them for about an hour at 400°. Enough to get some dark, roasted sides, for the squash to tender up, but not to burn it!
Then I mashed it with a stick of butter and a 1/2 cup of brown sugar. It was still lumpy because it's drier than boiled squash or simmered squash, so I tossed half of it into the food processor with 1/2 cup water and smoothed it out...
Now it's like thick, dry-ish squash, amazing flavor and a totally different texture.
So then it's pie time!!!!
Only then we picked more pumpkins. Truckloads more.
And there was no time to make pie.
Now I'm bummed. You probably are, too, but I know Pumpkin Everything can't/won't last forever! So for this week, it's been sandwiches and salads, but we will cook again in upstate! I promise!
And until then, I will be unloading and organizing pumpkins, taking care of customers and writing books. :)
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And now... Yes, you guessed it... Back to pumpkins, after one quick look at The Mighty Finn...
And yes, there will be three busy boys staying with Grammy while Mommy's in the hospital... Helping with pumpkins, no doubt!