It’s November, and Thanksgiving is early this year. If you’re anything like me, you’re already making mental checklists of everything you want/need (really, is there any difference?) to cook and bake for this holiday that beats all other holidays, culinarily speaking.
I’ll be baking a pie this week on local television. (For those of you who want to see the segment, I’ll link to it when it’s on-line.) In preparation for Thanksgiving, and since I now reside in New England, birthplace of the pumpkin in this country, I’ll be making the fall classic– pumpkin pie.
But this post is not about the pie part of pumpkin pie; it’s about the pumpkin. For those of you who have never roasted a pumpkin, I implore you to give it a try this year. Homemade pumpkin puree is richer, smoother, more pumpkin-y. It really is delicious– and so easy to make there is hardly a [...]