I grew small, sugar pumpkins for the first time this year, intending to use them for a variety of things. The truth is I don’t even know if I’ll like eating them; I’ve never been a pumpkin pie fan. My guess, however, is that the only pumpkin pie I’ve tasted was made with canned pumpkin. Since pumpkins provide so much beta-carotene, as well as other nutrients and fiber, I decided to give them another try.
I also had great success with butternut squash this year, which I know I like quite well. I have more than a dozen of them stored so I can afford to be creative in experimenting with them.
For me, pumpkin success plus butternut squash success is leading to a day of making pumpkin ravioli and butternut squash ravioli to store in the freezer for winter. Jim gave me a pasta maker a few years ago and I initially enjoyed it, then lost my fascination. That was partially because I could never get my pasta to be as silky and tender as the good homemade pasta I ate when I lived in New York. So this week I’ve been reading up on pasta making in hopes that with more practice, I can have more success.