Cooking and Baking

Weekend Cook and Tell: The Savory Side of Pumpkin

Welcome to our Weekend Cook and Tell where each Wednesday we turn the pages of the food sections of various national newspapers in search of inspiration for a weekend cooking project. We hope you'll cook along with us and share your experiences, recipes, and photos here.

Halloween is coming sooner than you think. Maybe you care, maybe you don't. Either way, most of us associate Halloween with candy. Lots and lots of candy. To give ourselves a break from the tooth-shattering sweetness, we turn to pumpkin to provide a savory dish, and temporarily break from the pies, quick breads, cookies, bars, and more than (happily) fill our bellies.

Kathy Stephenson, of The Salt Lake Tribune, comments on the sugar stupor caused by images of "pinned" pumpkin in our head. She encourages readers to remember the savory side of pumpkin. Dishes like chili, soups, stews and pasta dishes all embrace pumpkin's slightly sweet flavor while adding depth as well. A little vitamin A and C never hurt anyone, either. So, happily buy those pumpkins waiting to be carved, and use their innards for good.

Share your savory pumpkin side on Photograzing (make sure to include "Weekend Cook and Tell" in your submission title) and tell us about your recipes here! If you'd like to blog the experience, please leave a link in the comments below. You can now also pin your creation on your Pinterest board as well. Please use the hashtag, #cookandtell, and tag us, @Serious Eats in your pin's text.

We'll post a round-up of your ideas, recipes, and experiences the following Wednesday, October 31st.

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