Sunday, October 28, 2012

Sustainable Sunday: Eat That Pumpkin

Pumpkin and black bean burrito guts

I was happily sipping an Octoberfest draft and watching a World Series game at our local sports bar yesterday when the Halloween spirit crept up on me. Surrounded by several annihilated revelers with the sun on our backs, we started at a man shuffling drunkenly outside of the bar. He was having a hard time staying upright and we watched him carefully, concerned he may pitch himself into a nearby patch of sharp lava rock. He turned toward us and I gasped at his bloody, bandaged face. If only he could have seen me to benefit from this naive reaction. He was, of course, simply dressed as a zombie for the weekend's Halloween festivities.

Pumpkin casserole with bleu cheese

So now I'm officially ready for tricks and treats. Bring on the candy and costumes and popcorn and cider. Bring on the scary movies and plastic cobwebs and yes, please, more candy. And let's carve pumpkins but let's also eat pumpkins. Here in Hawaii the Kabocha squash is quite common, and since I'm fairly obsessed with its sweet, sweet flesh, I have many recipes at the ready.

Kabocha squash ravioli

On this Sustainable Sunday, find yourself a locally grown pumpkin, try one of these recipes, root for Detroit, and watch Pet Sematary or some such quality horror flick.

Pumpkin and Black Bean Tacos

Squash Sandwiches (2 ways)

Little Slices of Orange

Kabocha Squash Ravioli

Sweet Potato Casserole with Bleu Cheese (sub pumpkin)

1 comment:

  1. OMG! That burrito looks delicious. I love that idea. I'm also intrigued by the casserole. I've never paired bleu cheese with pumpkin before but it sounds like an odd flavor combination that would definitely work. Thanks for spreading some Halloween spirit. I'd been feeling rather uninspired culinary wise.


Aloha Saturdays with Maggy reader! Thank you for your comments, I love hearing your thoughts and feedback.


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