Plush plaid and orange pie pumpkins, broom corn and plum colored mums. It's beginning to look and feel like autumn. Yes, I've turned the office calender to October. A gentle reminder of the anticpation of it all, fall!
I'm taking one of the pie pumpkins and cutting it into bite size pieces later. We're preparing my friends Roasted Pumpkin Pasta. Oh so good and a special treat this time of year. I eagerly await the pie pumpkins to become available at the farmers market. I also roast the pumpkins and then scoop out the meat, freeze it for later to use in pies, muffins, breads, etc.
Clarice from Story Book Woods Roasted Pumpkin Pasta...
yes it is a mixture of molasses, balsamic vinegar, a drop or two of olive oil, fresh grated nutmeg, dried granulated garlic salt and pepper. Toss it with cubed pumpkin, onions and panchetta. You can use bacon instead bit cook it on it own.
I have a couple of weeks in between radio show and market. I'm relishing the quieter moments and embracing our Indian Summer.
Enjoy a caring and sharing day.