These are some of my seasonally favorite foods: acorn squash, sweet potatoes, and pumpkins. Last week I made sweet potato mash (1/2 sweet potatoes, 1/2 regular potatoes) as well as maple acorn squash (just cut it in half, pour in some maple syrup and bake for 1 hr @ 350). Sooo yummy. Up next? Pumpkin butter and roasted pumpkin seeds!!! Never tried pumpkin butter? It is seriously delicious! I love all things apple and that includes apple butter. But every time I’ve canned pumpkin butter, I am out in no time…and I always have some apple butter left. So that’s sayin’ something! Plus it makes such a fun gift too! I may make it tomorrow… in my crock pot. Which works famously if you have a busy household (and really, who doesn’t?! If you don’t, I’m sorry, but I’m just not sure we can be friends.). I’m actually sad that I didn’t get more sugar pumpkins (or pie pumpkins) before the farmer’s market ended. Sadly, we missed the last week because Littlest was not feeling good. Boo! Hiss! On seasonal allergies and the genetics he gets it from (mine!). Anyways, just in case you felt like making something extra special, I am going to share my recipe with you! It’s really easy (and you can even used canned pumpkin puree which makes it basically a dump-everything-in kind of recipe!)!
For 6 pints you will need:
3 pie pumpkins (or 2 29 oz can pumpkin puree)
1 tbs ground cinnamon
1/2 tsp ground cloves
1/4 tsp allspice
2 cups sugar
*Clean pumpkins, cut in half, and deseed (but save them for roasted seeds!). Cook pumpkins (microwave, steam, or oven) until soft and gut. Throw in the crockpot with the rest of the ingredients over low for about 6-8 hours. If you like a creamier texture, throw it in the blender. And if the consistency is too thick (especially if you used canned as fresh is a little runnier), add in some apple juice/cider. And if it needs more of a certain spice, you can add it in! Want to make more? For 6 qts. use 5-6 pumpkins and double everything else! Can, bottle, freeze, whatever…. it is incredibly delicious!