I have some beautiful winter luxury pumpkins and dumpling squash that I’ve harvested. I love the flavour of squash, but there’s only so much baked squash a person can eat. And if I turn all that pumpkin into pies…well that’s not a great health move either.
Because they are the same family, anytime a recipe calls for squash, you can substitute pumpkin.
Which is what I did using this recipe that I found online.
I made a few changes to it. I left out the flour, instead substituting it with ½ cup of corn meal and ½ cup of oat flakes. I added fresh basil leaves too.
I baked the pumpkin first and then scooped out the pulp for this recipe. I used about 2 cups of pumpkin.
Then, instead of frying it, I baked it in the oven. I put parchment paper on a cookie sheet and then spread a thin layer of olive oil on the paper. I bake it in the oven for 30 min at 350, then turn them and bake another 5 minutes.
This lends itself for freezing for those evenings when you need to throw together a meal in a hurry.
Meanwhile, here are some photos of the gorgeous hoarfrost that will soon end when the temperatures continue to drop.