My friend Sinead, over at the Kitchen Dancing blog, talks about rescuing an unwanted pumpkin from work, and turning it into a lovely pumpkin bread. Seriously, people. Why the waste? Just because it's not as flavourful or fancy tasting as its sweeter cousin, the Kabocha, sugar pumpkin or butternut squash doesn't mean that those uncarved pumpkins should go to waste! Do something with them. Not only did Sinead do something with the pumpkin, she managed to incorporate okara (the pulp left over after you make soy milk at home).
11/9/09
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