I’m gonna go ahead and do a little dance, because now that September is here, it is socially acceptable to love pumpkin again. *dances*
I don’t care how overused, overmarketed, and oversaturated the world of pumpkin is, I love her, and true love lasts a lifetime. My love for pumpkin will not be tarnished by hipsters declaring it’s too mainstream for them. I love pumpkin like I love Britney Spears, with total disregard for how uncool it makes me. I’m actually an equal-opportunity winter squash lover—butternut is my homegirl, too—just like I can get down with some Christina Aguilera from time to time. But pumpkin, man, there is something special about pumpkin.
I love pumpkin so much, that I’ve been secretly using it for a while now in my kitchen, and I have created a lot of serious deliciousness for you to enjoy. So much so, I am hereby declaring it Pumpkinpalooza (Pumpkinocalypse?) on this here blog of mine.
I have a this nifty tutorial for you today that teaches you how to make pumpkin puree at home, and then starting on Sunday, I have seven (!) straight days of pumpkin-tastic recipes to share with you. You really don’t want to miss out. The first one alone is worth setting an alarm on your phone for (8am EDT, Sunday, September 6, 2015). I promise there will be 100% fewer Britney Spears references (although, I really do love her—now and always).