Pumpkin

So I'm back in the saddle of local eating today, and if that's not a dirty mixed metaphor I don't know what is. Sorry.  Happily and unhappily I ate the last of my quiche today - I was getting tired of it, but it was the easiest food I had to pack.

Also I rescued my mixed squash seeds (one pie pumpkin, two acorn squash, and one spaghetti squash) that had been around too long. The surrounding squash flesh was starting to smell, ah, fermented. Well, fermentation never hurt anyone, and besides I'm going after the seeds, right? So I washed 'em off really well (silverware drainer = impromptu colander, FYI) and roasted them in melted butter and salt.

They. Are. Good.

I knew I needed to roast them. Seriously, I should have done this days ago. This is the snack food I've been whining about not having. (Nosh nosh nosh.)

And then, because I want it, I took half the roasted pumpkin and scooped out the flesh, plopped that in the blender (doesn't look good then - stringy and ick), added four eggs, a bunch of half-and-half, and two spoons of honey, whizzed it around and then put that in a pan in the oven. Hopefully it'll taste like the pumpkin custardy thing I'm envisioning.