With Halloween this week and Thanksgiving up ahead, it is officially pumpkin season. From pumpkin pies to pumpkin lattes, pumpkin bread, cake, and other dishes, it’s everywhere. Of course, in the U.S., it’s almost always from the can.
Pumpkin from the can is like anything from the can; it’s easier. But haven’t you ever looked at a pumpkin like it’s something you might want to eat? Or do you, like many, think of pumpkin as a food that comes from the can, because there is a can opener but not a pumpkin opener?
It’s true: looking at a pumpkin is like looking at a coconut, trying to find the way in and the best method to get what you want out of there. But it’s probably easier than you think.
So, if you, like me, prefer to be a culinary MacGyver than to eat it from the can, here are some simple tips on how to cook with that heavy orange gourd.
Read Ash's full article on cooking with pumpkin the "uncanny" way in this week's Anchorage Press here. And if you're in Anchorage, pick up a hard copy to get Ash's AMAZING Uncanny Pumpkin Pie with Uncanny Whipped Cream recipe. (It is honestly the best pumpkin pie I've ever eaten in my life.)
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