In October Katie and I went to a u-pick pumpkin farm in Mt. Vernon. We had planned to get a couple pumpkins to carve for Halloween, but once there we realized this was not going to work. They had so many pumpkins and squashes in all sorts of colors and sizes and shapes. Pale green squashes, pinky-orange squashes, pumpkins that weighed 400 pounds, bottle gourds you could dry and paint and turn into bird houses. Needless to say, Katie and I came away with the boot of my car full of gourds.
Now we have to figure out what to do with all these gourds. A couple of pumpkins we carved and roasted the seeds (swish the seeds in soy sauce and garlic, pop in the oven). One little squash I baked and stuffed and baked again. Here's one stuffing recipe, and here's another.
I baked a green squash shaped like a pumpkin. I just stuck the whole thing in the oven, and after a while it was soft enough to chop in half without difficulty, and the skin peeled off pretty easily.
This one I mushed and tried in random things. I put it in tacos (corn tortillas, pico de gallo, guacamole, refried beans). I put it in enchiladas (wheat tortillas, zucchini, mushrooms, vegan mozzarella, enchilada sauce). But my favorite was on pizza. I took a corn and spelt crust from the Food Co-op, smeared it with the mushed squash, then pizza sauce, then Vegan Gourmet mozzarella. I added my usual favorite toppings (zucchini, pineapple, mushrooms, etc.). It was surprisingly delicious.
Leave a comment