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Old 11-08-2010, 04:30 AM   #11
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Quote:
Originally Posted by Bolas De Fraile View Post
Barb you should try they are not difficult, my tip if you are not a vegetarian is to use chicken stock in any vegetable risotto, for pumpkin make the risotto to the 15 min stage the add roast pumpkin that has been chopped fine and stir in.
Thanks! I will definitely have to try that.

Barbara
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Old 11-08-2010, 07:37 AM   #12
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Last year my roommate came home with a couple of little pumpkins for decorations. I immediately commandeered one and roast it. Pumpkins are delicious squash!
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Old 11-08-2010, 11:54 AM   #13
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[QUOTE=Zhizara;935001]Last year my roommate came home with a couple of little pumpkins for decorations. I immediately commandeered one and roast it. Pumpkins are delicious squash![/QUOTE]
Yes they are!

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Old 11-09-2010, 10:58 PM   #14
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I got started late today, so I only did 2 of the pumpkins so far. So easy--no sense buying canned pumpkin! From the 2 pumpkins I got 20 1/2 cups. I froze it in five 1-quart freezer bags. I ate the extra half cup with a little butter. Yum!

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