You may be thinking that since Halloween is now behind us, that with the exception of a few pies, the season for pumpkin is over. But not so fast. That orange squash, most closely associated with October, is actually available all fall long. What’s more, it is healthy, versatile and quite tasty. Makes you think twice about those sugar pumpkins you carved into jack-o’-lanterns over the weekend, doesn’t it.
Recently, the Wall Street Journal queried chefs from across the country, asking them for new ways to transform pumpkin into delicious meals. Philly’s own Chef Jose Garces offered up a recipe that sounds both incredibly easy and remarkably good.
Roast a halved and cleaned pumpkin seasoned with salt and olive oil for 30 minutes, or until tender. Remove flesh. Mix with caramelized onions, a roasted, peeled and sliced poblano pepper, toasted pumpkin seeds and Chihuahua cheese. Press a heaping of mix between two corn tortillas and griddle on both sides.
Now get out there and grab a pumpkin or two. And, if an edible pumpkin eludes you (you don’t want to make this with a run-of-the-mill carving pumpkin), you can certainly substitute acorn or butternut squash.
Any Way You Carve It [WSJ]
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