Yesterday was a busy day. We went to the pumpkin patch on Saturday and I had two lovely pie pumpkins to roast up and turn into pumpkin puree. Pumpkin has become one of my favorite foods. I love everything about it from scooping out the seeds and the “guts” with my bare hands, the way it smells, and of course, the way it tastes! I’m sort of doing a pumpkin food theme this week and I’m pretty excited about it.
Here’s what’s on my weekly menu plan!
Monday – Smoked brisket, steamed broccoli, baked beans, pumpkin soup, and french bread
Tuesday – Creamy Italian chicken (crockpot) over noodles, green beans
Wednesday – BBQ sandwiches (with leftover brisket), homemade oven fries
Thursday – Roast chicken, garlic mashed potatoes and gravy, peas and carrots
Friday – Pizza and breadsticks
Saturday – Chicken salad sandwiches on homemade bread, sweet potato fries
For breakfasts we eat pretty simple. Maybe a smoothie or some eggs and bacons. Sometimes the kids just want yogurt and toast. Lunches are usually leftovers or a sandwich of some sort served with fruit and cheese or yogurt.
I’m making some special things this week in honor of the fresh pumpkin puree I have. Last night we had pumpkin soup, which I liked and my mom, who came over to trick-or-treat with us., liked it, too. Today I’m making roasted pumpkin seeds. I have a sweet batch made with brown sugar, cinnamon, and nutmeg. I also have a savory batch made with salt, pepper, garlic powder, and celery salt. Mmmm.
Pumpkin pancakes and baked pumpkin oatmeal are also on the list this week, so that should add some interesting flavors to breakfast. I’m most excited about recreating the pumpkin pie fudge I had at the pumpkin patch. It was so yummy. A post will surely follow once I make that!
In case you’re wondering, I found that roasting whole pumpkins to get fresh pumpkin puree was pretty simple. First, I washed my pumpkins and then covered them with some olive oil. Then, I just popped my two pie pumpkins onto a baking sheet into an oven at 400 degrees and let them go for about 45 minutes. They could have gone a little longer, I think. I let them cool and I sliced them in half. They sliced so easily, just like butter! I scooped out the seeds and the pumpkin guts and separated the shell from the flesh. So simple!
I’m linked up to: