To fit a pumpkin recipe into the limited evening time after work, I cooked and puréed the pumpkin one night. And another night, I made pumpkin pie pudding.
I substituted almond milk for skim milk, and it still came out delicious. This was the perfect dessert for Halloween. As you can see, I still have more pumpkin purée. Perhaps another batch of pudding?
While waiting for the pudding to cool, I stir-fried chicken with peppers and green onions.
How are you cooking autumn vegetables?