We harvested so many sugar pumpkins at our farm this season that we had plenty left even after filling all of our CSA boxes, selling at farmers markets, and delivering to restaurants. I don't mind one bit! I've spent my recent evenings roasting and pureeing as many pumpkins as I can.
Once I got tired of pumpkin soup, these cheesy pumpkin quesadillas made a nice change of pace for using up the puree!
The Kitchn | Inspiring cooks, nourishing homes http://ift.tt/1DT2wJy
No comments:
Post a Comment