Pumpkins, squashes, apples, and root vegetables are in season.  They are so versatile, and you can do quite a lot with them.  If you are unsure what to do with them you can prepare them for the freezer and portion them off so you can use them when you are ready.   

Pumpkins….mm muffins, loaves, and soups are what I have been making the most.  I bake the pumpkin and once cooled I scrape out the flesh right to the skin.  If your recipes call for a can of pumpkin, it is equivalent to about 1.5 cups of fresh pumpkin.    Read More→