Stuffed pumpkins

I am no fan of pumpkin pie. Or pumpkin soup or pumpkin ice cream. And this has never seemed right to me for obvious reasons. So in an attempt to eat actual pumpkin this h'ween season, I decided to build my own skaren-friendly squash dish.

After be-heading a couple of mini, sugar pie pumpkins, I scraped out the seeds and pulp and put them in the oven to roast whole. This takes about half an hour, so multi-tasking by watching a vintage horror movie, like Hammer's Horror of Dracula (which runs about an hour + 15) is advised.

Then I sauteed shallots, garlic and parmesan because those taste good on everything in my world and added chopped up squash. Topped it with more parmesan and put it under the broiler.

The result? Not a bad early fall Sunday dinner. Next time, I'll experiment with some thyme or sage and meat it up with some sausage.

Of course, I also roasted the seeds, which were maybe the best part. In fact, they were the perfect thing to float in my pre-dinner martini.