While summer is and always will be my favorite season in the year, I am a total “white girl” when it comes to autumn. I love everything pumpkin. I have definitely rolled my eyes more than a few times at some of the pumpkin flavored products out there (let’s be real, pumpkin barely has a flavor to begin with) but I still pick some up. Pumpkin Spice Lattes are my Starbucks lifeblood.
That said, we bake fresh pumpkin periodically throughout autumn in my household, and if you’ve never had fresh baked pumpkin, YOU ARE MISSING OUT ON A GIFT OF GOD HIMSELF YA’LL. My parents recommend pumpkins that aren’t orange pumpkin colored. Like you know those big white ones or the big taupe etc? Those generally make the most delicious sweet baked pumpkin. Sooo good.
My dad bought a taupe one the other day and baked half of it this morning. It’s delicious! The other half was chillin’ on our kitchen table, so I grabbed my camera and took pictures of the innards, which looked like a really cool stringy orange cave of seeds and tendrils. Here’s a neat little closeup.
