Now that fall is here, it's time to eat pumpkin! This dish was inspired by a dish I ate as a special at Gigi prepared by Chef Jeff McInnis. For my version, I bought a wedge of calabasa pumpkin, cut off the outer peel and scooped out the seeds and threads they are attached to, cleaned the seeds and cut the pumpkin into slices. Then I oiled a cast iron skillet and rubbed the slices in the oil and sprinkled them with fresh ground black pepper, sea salt, a litte ground cumin and plenty of cayenne powder. I roasted the pumpkin for about 30 minutes at 450 degrees and then sprinkled the seeds over the slices and added a few dots of butter and roasted the pumpkin and seeds for another 10 minutes. Serve the slices in a shallow bowl spread a little thick, whisked Greek yogurt and enjoy! For a wonderful short film look up The Life and Death of a Pumpkin by Aaron Yonda on google or U-tube. You'll never feel the same about carving a Jack-O-Lantern after watching it.
I'm a world traveled published author, artist and photographer. I also lived in Southeast Asia, Japan and England for a decade with lots of travel to places like Australia,Korea,Hong Kong,Cambodia, Laos, Thailand, India, Bangladesh, Pakistan and Europe.Travel has shaped who I am, opened new worlds and cultures and inspired much of my art and writing. I'm very much of the philosophy you can't take it with you but you live life the fullest here and now. Experiences are more valuable that lots of things. I also love animals, especially cats. Naturally I enjoy cooking, mostly Indian food but I also make killer Thai and other cuisines. Live, Eat, Pray....
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