Chef Matt Jennings is the sustainably-minded, artisan-obsessed, Executive Chef and Owner of La Laiterie at Farmstead - the acclaimed New England Bistro on the East ...
You can find Chef Matthew Jennings at Farmstead
by Chef Matthew Jennings
You’re used to carving your pumpkins for Halloween, but why not use everyone’s favorite gourd to make everyone’s favorite quick bread? Toss the can to the side and use freshly roasted pumpkin to make this spicy treat from Matt Jennings. To make the real thing, place a halved, de-seeded pumpkin (an edible variety please – those big guys may make great jack o’lanterns but they’re not so tasty) on a large rimmed baking sheet and roast in a 400 degree oven for about an hour, or until fork tender. Then, just cool, scoop out the flesh from the skin and puree in a food processor.