Friday, November 30, 2012

Roasted Pumpkin with Herbs and Garlic

This recipe came from an interesting article in the November 2012 issue of Food and Wine. The article is about Thanksgiving dinner at a fabulous sounding farm in Northern California. I want to live there! The only changes I made to the recipe was to cut it down to serve 3 or 4 from the original 10 to 12.
Here's what they had to say about it: "With patches of man-size pumpkins and green gourds hanging from trellises at Hudson Ranch and Vineyards, some kind of squash dish is a requirement at Thanksgiving dinner. This simple gratin features cubes of melt-in-your-mouth winter squash flavored with thyme and sage."
They are absolutely right about the melt-in-your-mouth part. I've eaten a lot of roasted pumpkin, but this simple recipe is really good.

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