As I write this in mid-August, it’s a 100-degree day with more such days on the way. Contemplating a recipe for crisp fall days and crisper fall nights is a challenge, but I had a “eureka” moment. When looking ahead to autumn my mind turned to fall décor, which segued to pumpkins, then moved on to edible fall décor—pumpkins and squash—colorful comfort food with a fantastically long shelf life.
“NO ONE IS BORN A GREAT COOK, ONE LEARNS BY DOING.” —Julia Child, Chef & Author
While some pumpkins are edible, the jack-o-lantern-carving-kind must have been developed for its likeness to Styrofoam: it cuts easily with a knife, is lightweight, and the taste is about the same! Jack-o-lanterns do have a plus: unlike Styrofoam they can be easily disposed of in the compost bin.
Post-Halloween I conducted cooking experiments with the many squash and pumpkins I used for outdoor decorating. I concluded the dark gray-green gnarly one with warts (not its official name!) is on the top of the list along with a pumpkin named American Tondo. They looked festive on the front porch, kept their shape when roasted, boasted a deep-orange hue pleasant to the eye, had a nice texture…and tasted sweet and rich. Not much more I could ask of them!
Fun fact: a can of pureed pumpkin (yep, even Libby’s brand) is typically a blend of various squashes—not pumpkin at all. Who knew?
Why all this squash-musing? In the last issue of the BWNA newsletter, I mentioned my interest in a recently published cookbook titled Fresh India by Meera Sodha. I’ve enjoyed everything I’ve cooked from it, but the recipe for Pumpkin, Black-eyed Pea, and Coconut Curry (see page 15) has become my favorite vegetarian comfort food—full of flavor and a creaminess provided by coconut milk. If that’s not enough, the exotic aromas will have your family crowding in the kitchen to see what smells so inviting. Move over mac ‘n cheese!
Susan Trabucco is a Beaumont-Wilshire resident who is passionate about cooking and tropical-ish gardening. Her wish for this regular column is to inspire the fearful to cook with abandon, and the experienced to find a new “keeper” recipe. Cook on!
For recipe questions or to submit your recipe ideas for this column, e-mail Susan (susan@trabucco.biz).