1. According to local channel 7 news, Hurricane Irene wiped out a large percentage of New England’s native pumpkin crop this season; I snapped up two sugar pumpkins (the variety used to make homemade pumpkin puree) on my last trip to Whole Foods, and am contemplating buying – oh, I don’t know – 15 more on my next visit to get me through the fall and well into the winter ;).
2. Despite the muggy and unseasonably warm temperature on Friday, I roasted one of those bad boys because I simply HAD TO HAVE pumpkin puree on hand.
As I’ve promised you, there are many MANY pumpkin recipes to be made in my kitchen; therefore, I absolutely must have pumpkin puree stocked!
3. This is not beer.
This is an Iced Pumpkin Spice Latte served in a fancy beer glass, and I can’t seem to get enough of this cold & frothy beverage. Iced coffee is especially refreshing after an early morning run in these warm temperatures we’ve had in New England!
4. Yes, I’ve been consuming copious amounts of pumpkin, but my body is still confused about what season it is; apparently our kitchen counter is as well:
Pumpkins, heirloom tomatoes, and basil… one of these things is not like the others!
5. I finally bought the book that food bloggers have been gushing about for months; good timing, too, as I seem to be having a dry spell with Foodgawker and Tastespotting accepting my photos.
I’m also considering buying a dSLR camera – any suggestions are welcomed! I’d like to stick with either Canon or Nikon, and have heard great things about 50mm f/1.4 lenses.
6. I’m lucky enough to be able to spend an hour or so per week walking & playing with our new neighbors’ puppy, Wally.
Shelby gets pretty jealous of this little wriggly ball of cuteness; but despite how adorable Wally is, Shelby will always be our favorite ;).
7. Did I mention that I have a bunch of pumpkin recipes to share with you? Oh, I did, didn’t I. Another one is comin’ attcha tomorrow!
|NameSavory Pumpkin and Heirloom Tomato Recipe
For the Roasted Pumpkin:
- 1 small sugar pumpkin (about 2-3 pounds)
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 teaspoon paprika
For the Heirloom Tomato Salad:
- 3-4 medium-sized heirloom tomatoes, assorted colors
- 1/4 cup fresh basil leaves, torn
- 1/4 cup red onion, thinly sliced
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons balsamic vinegar
- Salt and pepper to taste
1. Preparing the Roasted Pumpkin:
a. Preheat your oven to 400°F (200°C).
b. Wash the pumpkin thoroughly, then cut it in half and remove the seeds and strings. Peel the pumpkin and cut it into 1-inch cubes.
c. In a large mixing bowl, combine the pumpkin cubes with olive oil, salt, pepper, dried thyme, and paprika. Toss until the pumpkin is evenly coated.
d. Spread the seasoned pumpkin cubes on a baking sheet lined with parchment paper in a single layer.
e. Roast in the preheated oven for 25-30 minutes or until the pumpkin is tender and slightly caramelized. Make sure to stir the cubes halfway through for even cooking.
2. Preparing the Heirloom Tomato Salad:
a. While the pumpkin is roasting, slice the heirloom tomatoes into 1/4-inch thick rounds or wedges, depending on your preference.
b. In a separate bowl, combine the sliced tomatoes with torn basil leaves and thinly sliced red onion.
c. In a small bowl, whisk together extra-virgin olive oil and balsamic vinegar to create the dressing. Season with salt and pepper to taste.
d. Drizzle the dressing over the tomato mixture and gently toss to combine. Set the salad aside.
3. Assembling the Dish:
a. Once the roasted pumpkin is ready, remove it from the oven and let it cool slightly.
b. Arrange the roasted pumpkin cubes on a serving platter or individual plates.
c. Spoon the heirloom tomato salad over the roasted pumpkin.
d. Garnish with additional fresh basil leaves if desired.
Serve the savory pumpkin and heirloom tomato dish immediately, allowing your guests to enjoy the contrast of the tender, slightly sweet roasted pumpkin with the vibrant and refreshing heirloom tomato salad.
|Estimated Nutrition per Serving