Bon Appétit (October 2009)
Unfortunately, there were only two kinds of pumpkins left: massive orbs too heavy to carry home and daintier gourds already decorated for Halloween.
So we strode up to counter with our pumpkin, which was painted with a cute clown face and topped with a jaunty, bright red firefighter hat.
The conversation went something like this:
Checker: "Oh that's a nice pumpkin."
Us: "Thank you."
Checker: "You going to put it on your porch?"
Us: "Uh, no, actually we're going to cook it."
Checker (looking aghast): "YOU'RE GOING TO WHAT?!"
Us: "We're going to cook it for a dish that we're making."
Checker: "Why would you DO THAT?"
Us (mumbling): "For a salad we're making."
And that is what we did.
Pumpkin, lentils and goat cheese sounded, to us, like the perfect combination for an autumn salad. And with Halloween only days away, we thought that this sounded like a great way to use un-massacred pumpkins rather than throwing them away.