Tired of traditional pumpkin butters? Indian spices, two types of ginger and coconut milk take this spread in a deliciously different direction. Best of all, this butter tastes great with any kind of sweet autumn squash. Try baking it into muffins!
Even I came to the eggplant pickle reluctantly and most of the time, I race to embrace a new-to-me pickle. I just couldn't imagine how a barely cooked eggplant would translate into a pickle. However, the pickle was zippy and bright with flavor.
One of the things I like about these hot peppers is that they are incredibly versatile. The brine is unseasoned so they work just as well on sandwiches as they do chopped and stirred into homemade salsa.
Before you reach your pumpkin saturation point, you must prevail and make these pumpkin pickles. You are not going to find these on grocery store shelves. If you are someone who likes a good pumpkin curry, these are most definitely up your alley.