NO, I’m not joking. This may just change your life. That is if you like pumpkin. Believe it or not, there are actually a strange few that have developed a rare condition where their taste buds do not function properly in the Fall/Winter months and they cannot taste the deliciousness that comes from the wonderful squash that we call, pumpkin. I would say that as a society, we have been pushed to our pumpkin limit. The PSL (if you are not familiar with this abbreviation, I will indulge you), or pumpkin spice latte, has brought pumpkin to a height that it has never been before. We can’t seem to get enough and we are aching for more.
I do notice that as I get a little older, I crave more savory foods and I would rather have salt over sugar. That being said, I do love a good pumpkin bread with just the right amount of allspice, yum!
I needed a savory dish for an event a few nights ago and I didn’t want to do the typical pumpkin dishes, I craved something different, and fast. You see, my plans changed at the last minute and I needed a dish that could be whipped up in no time. Good thing I stocked up on some canned pumpkin a few weeks back, I was ready. Now, you know that I am a lover of all “from scratch” things, but sometimes, making my own pumpkin puree is just not in the cards. There is no shame in the canned pumpkin.
- 1 - 15oz can of pumpkin puree
- 1 -15oz can cannellini beans, rinsed and drained
- 1 - 8oz block of low fat cream cheese
- 1 teaspoon olive oil
- ¼ cup diced yellow onion
- 1 teaspoon lemon juice
- ¼ teaspoon cumin
- ¾ t kosher salt
- In a small skillet over medium heat, add olive oil
- Saute onions until soft
- Add all ingredients in a food processor until combined
- Serve with fresh vegetables, pita or bread