My other half and the toddler don’t really care for squash or pumpkin. When we get either of those in the CSA share, I have to either eat it all myself (which is just fine with me, once in a while) or I have to find ways to disguise it.
This morning was pancake and bacon morning. I made my usual midas gold pancakes (from pecanbread.com), using cashew butter and 2-3 heaping tablespoons of cooked, mashed pumpkin. I tossed a bit of cinnamon into the batter for good measure. They were a hit with everyone.
Now I’m also getting ready, food-wise, for the big haul to visit the in-laws over Thanskgiving. With our way of eating, we usually do end up bringing the whole fridge. We’re going to be bringing our turkey (which we didn’t quite get to meet, but we know the farmer) and some goodies. So this morning, toddler and father were outside while I slaved over the hot oven. And slurped coffee. I’m waiting for some nutty coconut chocolate chip cookies to bake (from Fife’s Cooking with Coconut Flour), along with cranberry-pumpkin bars, adapted from Olson’s A Vegetarian Mother’s Cookbook.
So now I’ve used up about 1/3 of the mashed, cooked pumpkin in the fridge. I think I can get rid of most of the rest by doing a crustless pumpkin custard pie (from Garden of Eating). Then I’ll only have a tiny bit left, possibly for a coconut flour pumpkin loaf.
Next hurdle: black walnuts.
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