I saw this recipe awhile back, and it sounded so good, I bookmarked it. I have since stopped eating dairy, so, I haven't tried it. It appears to have 4 slices of bacon, but I think it could go without that. Maybe add some liquid smoke in its place.
In addition to the pumpkin curry listed below I always like pumpkin chili. You just make it like regular chili but replace the meat with cubed pumpkin (can roast it first, or stew/crockpot it, or whatever). I know this is kind of in the "add it in" league but you can add as little or as much as you want and if you add a lot it is very pumkin-y. If you want a strong pumpkin flavor skip any beans at all or add the equivalent of one small can, and (for others reading) if you like the concept but want the pumpkin less overwhelming, just add a little and up the beans/meat/sweet potato or whatever else you like to use to bulk it up.
Do you avoid pork and shellfish for religious reasons--which is to say, should we be keeping other kosher stipulations (such as no mixing of meat and dairy) in mind?
This may be tricky to pull off at a potluck, but here's a recipe for pumpkin tempura (note that the "pumpkin" customarily used in Japanese recipes is kabocha or butternut squash):
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http://cooking.livejournal.com/9160204.html#cutid1
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This is really delicious!
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http://www.epicurious.com/recipes/food/views/Pumpkin-Stuffed-with-Everything-Good-361169
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This may be tricky to pull off at a potluck, but here's a recipe for pumpkin tempura (note that the "pumpkin" customarily used in Japanese recipes is kabocha or butternut squash):
http://japaneats.tv/2010/09/18/recipe-kabocha-pumpkin-tempura/
You might serve the above in tandem with gingerroot tempura (http://www.savoryjapan.com/recipes/vegetables/ginger.tempura.html) to offset the dense starchy richness.
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