Ghosts, Goblins and Gourds

Pumpkins, pumpkins, pumpkins!!

It is pumpkin season!!! I am an adoring fan of most pumpkin flavored things; scones, pies, breads, seeds, soups, ice cream, cakes... on and on it goes!
So naturally I love this time of year!

Side Note: I think November might be my favorite food month, only because it is caught between October and December, so i get the best of both months. In my opinion October and December produce the best food flavors! They are warm, hearty and oh-so-good! (not always good for you, but thank goodness for thick sweaters!)

Back to October.

Some of the obvious October foods are (besides pumpkins): Apples
Cranberries
Beets
Winter Squash
Sweet Potatoes
Turnips

Some options i didn't realize were Octoberites:

Blackberries

Dates

Figs

Okra
Quince

Star fruit

Watercress

I think i will make it a point to try and bake/cook with at least 4 of those items listed on the "surprising" October list (I will try to fit it in between all my pumpkin cooking).

This just might have to be my first go at the pumpkin recipes (thank you wholeliving.com, aka Martha Stewart):

Pumpkin Butter
(http://www.wholeliving.com/recipe/pumpkin-butter?autonomy_kw=pumpkin&rsc=header_4)

Ingredients

2 pounds peeled, seeded, and diced sugar pie pumpkin (substitute canned if needed)

1/4 cup turbinado sugar

1/4 cup brown sugar

Pinch of salt

Directions

In a stainless steel pot, combine pumpkin, sugar, brown sugar, and salt; bring to a simmer. (If using fresh pumpkin, stir until it's tender, about 20 to 30 minutes.) Continue simmering until the mixture starts to thicken, about 20 minutes. Remove from heat and transfer to a blender; blend until smooth. Return mixture to pot and heat for 10 minutes on low until it reaches desired thickness. Remove, cool, and serve.

Now... What to put it on!