MMMMM, does my house smell good today! I made some yummy pecans (will share recipe in Dec) AND I roasted pumpkin. Smells like Thanksgiving!! I recently saw a recipe for pumpkin scones using real roasted pumpkin, not canned. I had a few small pumpkins for decorating so I thought why toss them out after Thanksgiving when I can roast them and have fresh pumpkin! I just cut the pumpkins, pulled the seeds and insides out cut them each in fourths then put them on a baking stone with a little drizzle of olive oil and a pinch of salt. I roasted them at 400 for 40 minutes, YUMMY! Besides the cutting and cleaning out, it was pretty simple! I have plenty of pumpkin using 3 small pumpkins for several dishes! Now to decide what else to make with the scones!!! Enjoy!
Debbi K.
Leave a Reply