Monday, September 24, 2018

If it's fall it must be pumpkin bread

We had a very successful patch of potimarrons (red kuri squash) in this year's vegetable garden. There are about a dozen of them, most are bigger than those I see in the supermarkets this time of year. Potimarrons have orange flesh, like pumpkins, and have a very nice chestnutty flavor. We use them like butternut squash, in soups and stews or pureed with butter, and I also make pumpkin pie and pumpkin bread with them.

Pumpkin bread with pecans. Behind it are the chunks of the rest of the potimarron that got cooked into a chicken and squash tagine.

I picked one of the larger squash over the weekend and roasted half of it in the oven. Ken cooked the other half into a delicious tagine (a stew with squash and chicken served over cous-cous) that we had for Sunday lunch. I used about a quarter of the roasted squash to make a loaf of pumpkin bread. The remaining three quarters went into the freezer for another time. There are still ten or so squash out in the garden. Uh-oh.

7 comments:

  1. Oh, no! More delicious sounding food! It's the middle of the night, I can't sleep and am quite hungry but determined not to eat until morning...

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  2. That bread is gorgeous and your Sunday lunch sounds delicious. We had take-away!

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  3. That bread would win a prize at the State Fair for sure.

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  4. I agree the bread looks beautiful and delicious!

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  5. Gorgeous bread.
    The supermarkets and ads are full of entreaties to stock up on pumpkin spice this and pumpkin spice that. Ugh. Getting to the point that I hate to hear that veggie mentioned.
    But not, I hasten to add, in your and Ken's blogging. That is Real Food.

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