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How to Make Vodka Watermelon - Everything You Need to Know Guide!

I wanted to make a vodka watermelon. Some people call it infuse a watermelon. Some people charge a watermelon. Whatever you it call it, it is the same thing. A 21 years and older watermelon filled with booze with a 50-50 chance of either coming out perfect or not infusing at all. I’m not trying to scare you out of a spiked vodka watermelon recipe. I’m letting you know up front, if your vodka watermelon didn’t work, keep reading this post to learn how to fix a drunken watermelon that won't absorb vodka on the first go round. How to Soak a Drunken Watermelon With Vodka   Pin this recipe for your next party!

I Made Pumpkin Curry!

Many Americans forget that pumpkin, while tasty in desserts like pie, it is actually a squash.

Pumpkin a great budget stretcher because you can get a  fresh 10 pound carving (squash) pumpkin for around $1.99 - $4.99 at the grocery store.

Some people claim that the big pumpkins are too tough or too bland to eat. I disagree. The small (pie) pumpkins are sweeter which is nice for pie and desserts. However, the big pumpkins work just as well with the right combination of pumpkin spices.

If you think your pumpkin dishes are too bland, check your pumpkin spices. The spices are what gives pumpkin dishes and desserts their kick of flavor. My favorite pumpkin spice is Trader Joe's Pumpkin Spice because it has a hint of black pepper that makes all the difference in the taste of my dishes. I buy at least two bottles of it every Fall and use it year round.

How to Cook a Pumpkin

You know that pumpkin spice latte you love so much in the coffee shop? There’s not a lick of pumpkin in it, it’s all pumpkin spice baby!
Pumpkin brains?

I cut my pumpkin in half. Husband scooped out the seeds and goo.  We put the pumpkin seeds aside to roast in the oven later. We put the goo in the compost bin. Compost bins LOVE pumpkin goo!

I baked the pumpkin on cookie sheets at 350 degrees for one hour. I remove the pumpkin from the oven, let it cool, and scooped the cooked pumpkin rind out of the pumpkin with a spoon.

I froze some of the cooked pumpkin in one cup containers for later baking and cooking. 

I used the rest of my pumpkin to make pumpkin curry. Before you get all weirded out, the pumpkin curry recipe  I used called for curry spices, not pumpkin spices.

Sweet Pumpkin Curry

I served the pumpkin curry over basmati rice and it was delicious!  It was a sweet and mild curry, not a spicy hot curry. Husband declared it a win and the recipe went into my recipe box.

If you like curries, try using pumpkin in the mix!

Have you tried eating pumpkin as a squash?


AllieMakes! said…
Oh this is awesome! Going to be trying this!
You should come link this up to my weekly Thursday Making It With Allie Link Party! I think it would make a Fabulous addition!
Kathryn said…
I would never had thought to do this, but it does sound good. Thanks for sharing this with us!
Anonymous said…
This sounds fantastic. I love that there's coconut milk in it (I'm a huge coconut fan) and chicken too. It's a whole meal with the rice. Thank you so much for sharing this with Cookbook Sundays!
What a terrific and different use of pumpkin! Love that you served it over basmati rice, too. :-) Thanks so much for linking it as a Thanksgiving favorite for our Gluten-Free Holiday event!

Christina said…
I love curries, this sounds delish!
Rebecca Jean said…
Hey, Lisa. I'm glad to see that someone else actually cooks their pumpkin rather than just decorating it.

I've never tried making curry, but am interested in it. I happen to have a couple of pumpkins lying around here too. Their days are numbered.

Thanks for adding this to Midnight Maniac Meatless Mondays!

♥ Rebecca Jean
Midnight Maniac
I am new to your blog but cannot contain my excitement. I love pumpkin! I buy a ton of them after they go on sale in November and cook a LOT of meals like this! You may also want to try pumpkin in a hoisin-based sauce or some sort. That was what made me first fall in love with pumpkin as a veggie
Melodie said…
Great idea! Thanks for coming over and linking up with Vegetarian Foodie Fridays!
I haven't made many curries but I have four pie pumpkins just waiting to be used up!
Unknown said…
i have a ton of pumpkin in my freezer because we grew a few this year and i didn't want to waste them. i love the idea of a curry...yum! thank you for linking this recipe up to tuesday night supper club!
I love pumpkin and I love curry, so I'm sure to love this! Can't wait to try it!
Amie @ http://kittycatsandairplanes.blogspot.com/
Krystal said…
What an interesting combination. Thanks so much for linking it up to Saturday's party!

-Krystal @ recipesofacheapskate.blogspot.com
Yes, I usually think of pumpkin in terms of the desserts that you make with it. But this certainly looks like a great side dish! Thanks for linking up for Friday Favorites last week! Hope to see you again this week.
I looooooooove pumpkin! Too bad where I live it's quite expensive, even when it's in season! My favorite way to make pumpkin is actually in chicken soup, together with lots of garlic, corriander, zucchini, onion and carrots. It makes an awesome soup!
Dmarie said…
actually roasted a sugar pumpkin today and attempted to make it into curried pumpkin, but it was a big snooze. Tomorrow I will add some ingredients from your recipe and attempt to bring my leftovers to life. thanks!
DOCICA.com said…
This sounds divine. I can't wait to make it. Thinking about doing a rack of lamb to compliment it and serving it with a bold red wine. Thoughts?