Cooking Up Our Fall Pumpkin Harvest

For the first time this year, I planted a couple of pumpkin seeds during spring in our garden. We were super excited to see lots of flowers, huge prickly leaves and a couple of fabulous tasting pumpkins grow in our small pumpkin patch. I saved the seeds from an acorn squash we bought last fall. You too can try growing pumpkins next year with the seeds you save up from this season.

I made our favourite savoury pumpkin curry with the pumpkin. To make this curry we need...

1/2 of the winter squash 

1 tbsp olive oil
1/4 tsp black mustard seeds
2 tbsp chopped onion
1 tbsp chopped curry leaves
1/2 tsp turmeric
1/4 tsp chillie powder
1/4 tsp garam masala or the ground spice mixture* 
1/2 tsp salt
1/2 cup water

*For the spice mixture I roasted and grounded
1 tbsp cumin seeds 
1/4 tbsp fennel seeds 
3 cardamom seeds
3 cloves
2" cinnamon stick

Dry roast the spices and grind it in a coffee grinder. Use as needed and keep the ground spice in an airtight container.

Cut the pumpkin or squash into 1" cubes with the skin and leave it aside. Heat the oil and put the mustard seeds, onion, curry leaves and sauté it. 
Add the salt, turmeric, chillie powder, ground spice mixture, water and let it cook covered until the pumpkin becomes soft. Serve it warm as a side dish with rice, bread or flat bread.  

News from Life Made Delicious...
During October around Thanksgiving weekend check out Life Made Delicious for ideas on how to include Chex and Green Giant into Thanksgiving meals. They will also post unique ideas on how to use leftover turkey and other thanksgiving dishes. There will also be some exciting YOP news.

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