Regarding the Oct. 5 Sunday Dinner story “ The Great Pumpkinfication”: Like Debbie Moose, I am no fan of the overly sweet, overpriced pumpkin spice latte.
I was not tempted by the pumpkin Oreos in the cookie aisle the other day, not even after they were recommended by a friend. And I don’t even want to think about pumpkin marshmallows. I will admit that I look forward to Krispy Kreme pumpkin spice doughnuts each fall, but pumpkin has so much more to offer than to be a medium for cinnamon, nutmeg, ginger or allspice!
One of the reasons I look forward to fall is so that I can buy pumpkins at the farmer’s market and roast them for a pumpkin-beet-pecan salad with bourbon-maple vinaigrette, put them into chipotle chicken and pumpkin stew, toss them into black bean soup or bake them stuffed with apples, sausage, corn-bread crumbs and Chapel Hill Creamery’s Calvander cheese.
Pumpkins can be used in any recipe that calls for butternut or acorn squash and are much easier to peel and dice. The only drawback I can see to cooking with pumpkins is that they have been so dissociated from food that they become difficult to find after Halloween. But until that day, please pass the pumpkin!
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