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Spicy pumpkin wontons! 24 wonton wrappers 1/2 of a 15 oz can pumpkin puree 3/4″ piece of fresh ginger, minced 1 green onion stalk, finely chopped 1 teaspoon soy sauce Salt and pepper to taste Sriracha hot chili sauce to taste Olive oil 1 package Tofutti cream cheese non-hydrogenated plain
The key to getting comfortable using pumpkin in a dish like this is to remind yourself that it’s a winter squash, not a pie filling. After you’ve got that down it’s easy to imagine it marrying with Italian sausage (spicy please!) and fragrant sage in a creamy mac and cheese. This variation just makes sense, it’s got all the earmarks of fall, and the pumpkin presence is mild, and even my pumpkin avoiding husband loved it. I like this recipe because it turns mac & cheese into a complete ...