September is pumpkin season. I give you 3 pumpkin recipes:
Pumpkin-Rosemary Soup
2 small onions
1/4-1/2 a guicoy chopped
2-3 garlics (why do I have so much trouble remembering what the little teethies are called. WAAHHH)
2-3 sprigs of rosemary
2 bay leaves (laurel)
Water
Salt to taste
Saute onions and garlic. Add guicoy and try to get some color on it for more flavor. Add rosemary and bay leaves. Add water and boil at least 15 minutes (you know why). Remove bay leaves. This would be better blended but I don't have a liquadora yet.
Pumpkin Pie Oatmeal
1/8-1/4 a guicoy, peeled and chopped
1 tsp cinnamon
honey to taste
1/4 c oatmeal
Agua pura
Roast guicoy in a skillet. Just enough to get it some color. Add your agua to keep it from sticking to the pan. Get it nice and soft so you can machucar that pumpkin. Add cinnamon, honey, and oatmeal and cook until oatmeal is fully cooked. Add just a hint of salt if you think it needs it.
Pumpkin Mac and Cheesy
By now, you'll have 1/4 a guicoy left and you'll be trying to figure out what to do with it. Here's what. (God I wish I could find sage down here)
1/4 a guicoy, peeled and chopped
1 onion
thyme
Cheese (mozz or real cheese preferred but if you must, campo cheese is fine)
1 c Milk (Leche en polvo and agua pura)
1 bolsa of pasta
Make the pasta like normal. Roast the guicoy and mash it. Make the Sauce by heating the milk to a boil and adding thyme. Add cheese and try your hardest to get it to melt. Good luck. Add the mashed pumpkin and bring back to a boil Toss over pasta and garnish with more thyme.
Keep in mind I made all of these with Guatemala's closest relative to the pumpkin: the guicoy (below)
Pumpkin-Rosemary Soup
2 small onions
1/4-1/2 a guicoy chopped
2-3 garlics (why do I have so much trouble remembering what the little teethies are called. WAAHHH)
2-3 sprigs of rosemary
2 bay leaves (laurel)
Water
Salt to taste
Saute onions and garlic. Add guicoy and try to get some color on it for more flavor. Add rosemary and bay leaves. Add water and boil at least 15 minutes (you know why). Remove bay leaves. This would be better blended but I don't have a liquadora yet.
Pumpkin Pie Oatmeal
1/8-1/4 a guicoy, peeled and chopped
1 tsp cinnamon
honey to taste
1/4 c oatmeal
Agua pura
Roast guicoy in a skillet. Just enough to get it some color. Add your agua to keep it from sticking to the pan. Get it nice and soft so you can machucar that pumpkin. Add cinnamon, honey, and oatmeal and cook until oatmeal is fully cooked. Add just a hint of salt if you think it needs it.
Pumpkin Mac and Cheesy
By now, you'll have 1/4 a guicoy left and you'll be trying to figure out what to do with it. Here's what. (God I wish I could find sage down here)
1/4 a guicoy, peeled and chopped
1 onion
thyme
Cheese (mozz or real cheese preferred but if you must, campo cheese is fine)
1 c Milk (Leche en polvo and agua pura)
1 bolsa of pasta
Make the pasta like normal. Roast the guicoy and mash it. Make the Sauce by heating the milk to a boil and adding thyme. Add cheese and try your hardest to get it to melt. Good luck. Add the mashed pumpkin and bring back to a boil Toss over pasta and garnish with more thyme.
Keep in mind I made all of these with Guatemala's closest relative to the pumpkin: the guicoy (below)
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