The Last Pumpkin
Last Fall, I was able to secure several large winter squashes and pumpkins. The nice thing about winter squash is that, when stored properly, you can keep them for months to eat later. This was a 25 pound beauty, a french variety that was the inspiration for Cinderella’s coach in the fairy tale. It’s my favorite kind, being not too sweet or overly pumpkin-y. And it was a project! My kitchen was piled high with it. It took over an hour to cut it up. The peeling and chopping was done for the quantity that I steamed for puree (think baking…yum!), and a portion was roasted with the skins on for other uses, to be determined. Tonight, I made a pumpkin curry.