"There are three things I have learned never to discuss with people: religion, politics, and the Great Pumpkin."—Linus, It's the Great Pumpkin, Charlie Brown
Now that the great pumpkin frenzy is in full swing, manufacturers are injecting "pumpkin" into everything they can get away with. But as hyped as the holiday heavyweight is, I don't think it's reached its full potential. Don't get me wrong—pumpkin is a revelation in pies and breads, looks great on your porch, and you can't dismiss the cultural phenomenon that is the PSL. But this week we’re taking our favorite gourd beyond the sugary-sweet, to the savory side of the aisle.
If your recipe calls for pumpkin puree, it's perfectly fine to use the canned stuff. This time of year it's a small miracle if you can find more than a couple cans at the grocery store, but making your own is easy. Unfortunately, the large pumpkins harvested for carving tend to be too big, watery, and stringy for a good pumpkin puree. You'll want to find a small pumpkin that feels heavy for its size. Sugar pie, baby bear, and cheese pumpkins are a sure bet. Learn how to create your own from our resident cooking expert, Marge Perry, here.
Join us every Friday as we explore trending flavors and off-the-wall ingredients you've got to try—even if just once.