http://foodandphotography.com/2007/10/03/smashing-pumpkins/#utm_source=feed&utm_medium=feed&utm_campaign=feed by dayna mcisaac Sat, 29 May 2010 17:53:40 +0000 hourly 1 http://wordpress.org/?v=3.3.1 http://foodandphotography.com/2007/10/03/smashing-pumpkins/comment-page-1/#comment-1218 Kathy Wed, 21 Oct 2009 14:56:48 +0000 http://foodandphotography.com/?p=6#comment-1218 If one can't find this particular variety of pumpkin, would any do? Thanks! Sounds delicious. <em>Of course you could. I would try to find a creamier variety, as some can be grainy or stringy. But in a pinch you might even use butternut squash. That has a great texture. Enjoy. If one can’t find this particular variety of pumpkin, would any do? Thanks! Sounds delicious.
Of course you could. I would try to find a creamier variety, as some can be grainy or stringy.
But in a pinch you might even use butternut squash. That has a great texture. Enjoy.

]]> http://foodandphotography.com/2007/10/03/smashing-pumpkins/comment-page-1/#comment-1117 food+photography » Blog Archive » Super Bowl of Chili Mon, 25 May 2009 04:12:13 +0000 http://foodandphotography.com/?p=6#comment-1117 [...] 1 Cup Dice Pumpkin, roasted Preheat the oven to 350ºF. Clean and cube half a Jarrahdale or other good baking pumpkin. Using about 1 tablespoon of the olive oil lightly cover the pumpkin, tossing to coat. Roast in the [...] [...] 1 Cup Dice Pumpkin, roasted Preheat the oven to 350ºF. Clean and cube half a Jarrahdale or other good baking pumpkin. Using about 1 tablespoon of the olive oil lightly cover the pumpkin, tossing to coat. Roast in the [...]

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