I’m not a Pumpkin person.
I don’t hate it, I just struggle wrapping my head around the multifunctionality of the Golden Gourd.
I’ll put it this way: Can you name another food item that adorns tables/mantles/entryways for months of a year? We don’t lug a watermelon out and use it as a centerpiece in the summer, but every year the pumpkin carries us from the crisp fall all the way to Christmas time. It sits, whether carved or not, giving homes a festive feel until it is saggy and sad–then it’s discarded.
I haven’t looked into the different types of pumpkins, and I think this is also what’s giving me pause. I know there is a difference with apples, and peppers, but what about pumpkins? (I know this can be easily solved with a google search, my point here is I’ve never heard the matter discussed. I find that odd.)
Plus, I’ve never been a huge fan of the taste. THAT I am hoping to change this year. I think somewhere I’ve put a wall up. It could be the fact that pumpkin pie looks weird to me (stop trying to look like orangish pseudo cheesecake-you aren’t) or I can’t shake the mental image of cleaning out a pumpkin (it’s pretty gross, gooey, and stringy) but I’ve never craved it. I wasn’t among the masses who were giddy with anticipation over Starbucks’ Pumpkin Spiced Latte (ESPECIALLY in Late August when it was still in the upper 90s.) Now that I’m more into cooking, I hope to slowly integrate the flavor into items. If I truly then don’t like it, then I’ll know, once and for all.
But, I appreciate the pumpkin for its versatility. It can be broiled, baked, steamed, or roasted. You can eat the seeds. It can be in savory dishes and desserts.
Or…you can simply set it on your porch.