My favorite time of year is just over the horizon. The slight change in both the scent and feel of the air tells me that autumn is just around the corner. I feel a new, inspiring energy permeating my mind and body. The pumpkin spice latte has already returned and the days are slowly growing shorter. I tend to welcome autumn with open arms as it means a much needed relief from the sweltering heat and humidity Texas summers are famous for.I’ve been craving comforting, warm foods lately despite the weather outside. Maybe it’s just my body hoping beyond hope for cooler temperatures. Or maybe I’m in denial. Or maybe both. Whatever the reason, comfort food arrived in the form of this pumpkin polenta. Creamy and warm, it hit the spot and made me want to curl up under a blanket in the chill of my AC.
I suppose it’s my duty to tell you this won’t be the last recipe you will see in the coming months that features my good buddy pumpkin. I am indeed a lover of this particular squash and not afraid to say it. I think one of my favorite things about the arrival of autumn is that it is appropriate for pumpkin anything. If you feel the same, here are some pumpkin-centric favorites from the archives:
– baked pumpkin oatmeal with pomegranate molasses
– pumpkin biscuit cinnamon rolls
– spiced pumpkin butter
– vegan/gf millet pumpkin breade
– whole wheat pumpkin pecan bread
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