With the turning of the leaves comes the mounds of squash. The are wonderful in soups, roasted, whipped or for decoration. But what about the pumpkins? Oh the pumpkins.
You get them for the carving, but the filling is rarely used. This year, from a tip (thanks mom!) we decided to try roasting them.
Mixed with butter, olive oil, thyme, sage, salt and pepper they were roasted on a pan in the oven till golden, similar to how I roast seasoned nuts. They popped just like corn kernels and tasted amazingly the same! We can't wait to try out different flavors with the next few halloweens to come.