Friday, November 4, 2011

Southwestern Style Pumpkin

This recipe from The New York Times is a great side dish. The pumpkin is cubed and then cooked on top of the stove until tender. When I went back to the paper to find out how much caloric damage a cup of heavy cream was going to do, I found that this recipe was from an article on cooking with pumpkin published in 1987. Apparently some people and newspapers have been pushing pumpkin for quite a while.

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