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Pumpkins. Are you over them yet? I have a confession about them. Each autumn I can’t wait to decorate with them, both ceramic and real. I absolutely love my home during the fall season with its brilliant oranges, golds and red — my colors.
It takes me a bit to move on to Christmas. (Winter is not my friend most days.) So, what to do with all of those pumpkins piled up at my front door?
I’ll use mine up. Those that aren’t suitable for cooking will go into the compost pile after the seeds are removed and either roasted or scattered about for the birds and wildlife that frequent our backyard. Those designated for cooking will turn into pumpkin puree for Gary’s Famous Pumpkin Bread or Pumpkin Pie. Those small sugar pumpkins, which are the best for cooking I believe, make delicious containers for pumpkin or butternut squash soup and Roasted Rice Stuffed Sugar Pumpkins.
The stuffed pumpkins were such fun to share with my family this year. They make such a beautiful presentation either served whole or sliced. The rice stuffing could easily be used to fill acorn or other squashes as well.
For that recipe, you’ll need to head on over to the Riceland Foods blog. I love supporting Riceland and our Arkansas rice farmers by creating recipes for this blog.
