Most people throw out the seeds and mushy innards of a pumpkin after they carve it, an act that is a sin against pumpkins everywhere. Yeah, the outer skin of the pumpkin is the only area you can actually carve, but that doesn't mean the insides can't be put to good use.
It's officially fall and the Halloween season, so whip out those pumpkins and squashes and check out this recipe for making a roasted Hubbard squash soup.
This week, Shea Hess shows you that pumpkins aren't just for carving! Hungry in Brooklyn takes a road trip to a New Jersey farm to learn about the different varieties of this super squash, and then it's back to Brooklyn for a stop at Franny's, the pioneering locavore eatery. There, Chef John Adler fills us in on the different ways to cook up pumpkin, and shares his unique roasted pumpkin crostini. Finally it's back to the kitchen for a roasted Hubbard Squash soup that's perfect for the cool fall weather.
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