I am loving being a kitchen expert and blogger for Good Cook. I have the pleasure of playing with lots of great items and reviewing them. Recently we were sent a box filled with all of these amazing tools to help us get through the Thanksgiving holiday with items like a roasting pan, turkey platter, turkey injector, brine bag, and SO much more! Are you interested in winning this and more? If so keep on reading.
Come Join Me, Good Cook, TheFrugalMom and other Good Cook Kitchen Experts! The Ultimate Thanksgiving Twitter Party, Monday, November 25, 2013 at 6:00 pm to 7:00pm EST On Twitter with hashtag #Thanksgivingtips.
Join in as we talk about everything Thanksgiving from turkey prep to decorating the table. Plus get a chance to win a special gift and one of three $200 Thanksgiving Baskets that will arrive in time for your dinner. Be among the first 500 to RSVP by November 23, 2013 and receive a free set of Turkey Lifters. Click here RSVP.
All of the experts were asked to create a delicious pumpkin dish to share with everyone. I’m not the biggest sweets fan so I went for a savory dish and really…it could be two dishes in one. I work at a natural foods store here in Rhode Island – it is an awesome little shop owned by and amazing couple who have become like family. All produce is organic – and as often as it can be, local. There are no artificial colors, sweeteners, HFCS, or GMO’s anywhere in the store! We also have (in my opinion) the best selection of gluten-free and allergen friendly items on the island. Needless to say I get a bit spoiled working here, and I hope wherever I end up next I can find a place like this. One of the items that we brought in for the holiday season was ginger curd. When walking past it yesterday I knew I had to incorporate it some how…I could have easily done a pie with this but again, I wanted savory. So I bought that and a pumpkin and headed home after my shift to create a delicious side dish that is suitable for vegetarians as well. I cut up the pumpkin using the Pumpkin Scoop (available at walmart) and the Good Cook Brownie Pan roasted it off with a delicious glaze made from the ginger curd, and the house smelt amazing! Best part is – you can puree this up with a little bit of stock (vegetable or chicken) and it makes a delicious soup as well…like I said, two recipes in one!
The Pumpkin Scoop is awesome – Its round with one edge being smooth and another edge that is serrated, and the handle has a serrated knife it in. The scoop is also great for removing the seeds and cleaning out other various squashes as well, and of course for pumpkin carving. The Brownie Pan is non stick and is just wonderful…nothing and I mean nothing stuck to this thing (as with most non-stick items wash by hand, it is not dishwasher safe. This helps maintain the quality and longevity of the pan). Check out the recipe below
Ginger-Spiced Roasted Pumpkin
- 1 2-3 pound Pumpkin
- 1/4 cup Ginger Curd
- 1 1/2 tablespoons olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon cumin
- 1/8-1/4 teaspoon cayenne pepper (all depends on your spice level)
- Pre-heat oven to 450 degrees
- Cut pumpkin in half
- Using the pumpkin scoop, remove the seeds (roast or discard)
- Cut pumpkin into quarters and peel skin off and discard
- Dice pumpkin into 1 inch cubes and set aside
- In a large bowl mix together the ginger curd, olive oil, slat, cumin, and cayenne pepper (adjust seasoning to taste), mix until well combined
- Add diced pumpkin and toss to evenly coat.
- Add the pumpkin to the brownie pan and roast for 25 minutes
- Remove from oven and gently toss pumpkin
- Return to oven and roast for an additional 20-25 minutes or until browned.
- Serve warm and enjoy!