No other season makes me think of home as much as fall does. As the summer fades away, we come inside to get away from the gray and rain and cozy up with sweaters, scarves, and, of course, food. This reality is “hitting home” today especially. As I sit here, I’m currently enjoying a blend of pumpkin spice fragrance with the delicious scent of roasted veggies from the oven. How Martha of me. : )
October’s free (for personal use) calendar is a festive tribute to the scrum-diddly-umptious pumpkin. It’s grin is especially large because I’m also sharing a favorite pumpkin recipe, adapted from Sheila’s at Live Well 360.
Recipe for Pumpkin Butter
- 4 cups pumpkin puree
- 1/4 cup apple cider
- 1 Tbsp cinnamon
- 1 tsp nutmeg
- 1/2 tsp cloves
- 1 tsp sugar, honey, stevia, Splenda, etc. (to taste)
Mix all ingredients together. Place in a medium pot and boil over medium heat. Reduce heat and simmer for 30 minutes, stirring often. Mixture will thicken and reduce. Remove from heat and allow to cool. Store in an airtight container in the refrigerator.
Sheila insists on making your own pumpkin puree, but I’ve found consistent success with canned pumpkin. Also, I’m a cinnamon addict, so you might also want to reduce the amount of cinnamon, if preferred. My favorite way to enjoy this is on wheat toast with a bit of peanut butter and a touch of maple syrup.
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