Tips & Techniques
Make it easier to cut a pumpkin, acorn squash, or other winter squash: Pierce in several places with a fork; microwave on High for 45 to 60 seconds. Use a large sharp knife to cut in half. Remove the seeds and stringy fibers with a spoon.

To toast chopped nuts, small nuts, and seeds, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

8 June 2011 —
I cooked it 10 minutes more and it needed even more than that (because I think that my oven doesn’t heat well). Art & Lys liked it.

Can’t find canned pumpkin? This recipe is nothing if not versatile. Try pureeing any of the other deliciously autumnal fruits and vegetables at your disposal. (Apples, anyone?) Use an equal amount of the puree in place of the pumpkin, and adjust the amount of water as necessary.

2 October 2010 —-A number of greens work well in this hearty Italian dish. Chard and turnip greens are growing in my garden, so those are ones I’m using now, but I wouldn’t hesitate to use kale, either.
I also added the fresh cranberry beans that I had from the farm.