Sunday I made pumpkin and salmon Thai red curry, and only used about half of the ‘sugar’ pumpkin. So I have about 1.5 pounds of peeled, cubed, raw pumpkin in a zip-top bag the freezer.
I suppose I could use it to make a pie, but I don’t want to. I could make more curry, but we have lots of leftovers and Mrs. L.A. won’t want it again for a while. (It was good, but she has this ‘thing’ where she doesn’t want the same stuff all the time.) Maybe I can cube some squashes and slice a red onion and roast it as a side-dish for something or other.
We often make ‘roasted root vegetables’ for a wintertime dinner. Usually carrots, potatoes, beets, turnips, and Brussels sprouts (which are not root veggies, I know, but they’re damn tasty!). Some cubed pumpkin would go nicely in such a dish as well.
I generally dislike gourds, but squash/pumpkin alfredo is quite good and is easy to boot. Some of the recipes go a little heavy on pie seasonings, so watch out if you don’t want sweet pasta.
Purée with zucchinni, potato and leek. Boil with very little salted water, run it through a purée maker and enjoy (with Parmesan). Another milder kind of squash would be better, but as long as you don’t use too much, the results should be very similar. For each serving, I’d use a piece about the size of a finger. A chicken bullion cube or glass of broth will kick it up a notch, if that appeals to you.
Pumpkin soup would be the obvious choice for me (especially since I love pumpkin soup), but, if you’re feeling ambitious, pumpkin ravioli (with sage butter) with freshly grated Parmigiano-Reggiano is one of the most delicious pasta dishes I’ve ever eaten.