Baked Pumpkin With Mushrooms

cooking 1 Minute

I have a long list of recipes that I saw in various cooking blogs I follow and didn’t try yet. Sometimes, I try a new recipe right away, but sometimes it might take months! I still keep these “not-tried-yey” recipes in a notes file with the hope to try them at some point.

This recipe waited for its turn since October :). On Sunday, I finally cut the last pumpkin from my CSA fall delivery:

I used a half of it to make pumpkin puree and then make a baked cheesecake, and pumpkin muffins, and then I used another half for this recipe,. It was so good, I can’t even describe! I could not imagine such a “simple” thing can taste so great!

The best part is, that a giant mushroom and a red onion were from CSA deliveries as well!

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Published by Hettie D.

My name is Henrietta (Hettie) Dombrovskaya. I was born in Saint-Petersburg, Russian (actually, back then – Leningrad, USSR) in 1963, and immigrated to the United States in 1996. I love Saint Petersburg, the city I was born and raised in, and I think it’s one of the most beautiful places in the world. Similarly (but differently) I love Chicago, and can’t imagine myself moving somewhere else in the observable future. I have three children, Igor, Vlad and Anna, all adults living on their own, and one (so far) granddaughter Nadia. I also believe that my children are the best thing that happened in my life. As for my professional life, I am working in the field of Information Technologies. When I was twenty, I’ve declared that the databases are the coolest thing invented and that I want to do them for the rest of my life. Thirty plus years later, I still believe it’s true, and still, believe that the databases are the best. These two statements together imply that I think a person can have it all, and indeed, I think so! Keep reading my journals to find out how I did it.

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