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Use pumpkin in savory dishes


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Use pumpkin in savory dishes

 

 

By Bernice Torregrossa

 

Contributor

 

Published October 31, 2012

 

You don’t have to be one of Charlie Brown and Linus’ fellow believers in the Great Pumpkin to celebrate the fact that pumpkin season is here.

 

It’s hard to miss its arrival in the stores, where the big orange globes have outgrown the produce section and often are piled outside.

 

Many of those pumpkins were destined to

 

become Halloween decorations, but as October turns into November, pumpkins are much more likely to end up in the kitchen than on the front porch.

 

Both the round orange fruit and the seeds inside can be cooked into fall dishes ranging from salads to desserts. snip

 

The taste of pumpkin has become so associated with autumn that many microbreweries craft a special pumpkin ale each fall. Houston’s Saint Arnold brewery concocts a pumpkin ale, Pumpkinator, that is highly anticipated each October. The brewmasters said the amount of pumpkin they use in making their limited batch would be enough to bake 437 pies. snip

 

 

 

Fall Greens Salad with Pumpkin Seeds Scissors-32x32.png (Recipe courtesy of Whole Foods Market)

 

Stuffed Pumpkin with Cheese, Bacon and Chipotle Chiles Scissors-32x32.png(Recipe from “The Homesick Texan,” by Lisa Fain)

 

 

Healthier Pumpkin-Ale Bread Scissors-32x32.png (Recipe courtesy of Breadtopia Baking Supply, Fairfield, Iowa)

 

http://galvestondailynews.com/story/358594

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