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Happy Fall!

Fall is officially here! Ok, well, you’re going to have to ignore what the thermometer says and just pretend it’s Fall for a while. Living in Phoenix, we don’t get a “real” Fall with color and falling leaves, so we have to do the best with what we have.

To me, Fall means decorating my home so that every inch of it is covered in colored Maple leaves. It’s standing in line at Starbucks for the first Pumpkin Spice Latte of the season (Hey! It tastes like Fall, even if it’s still 100+ degrees outside!). Fall is also the onset of my busy Christmas photography season. I love this time of year when I get to capture the sweetness of growing families as they prepare for the holidays, and I’m honored year after year when the same families come to me to help them hold onto such sweet times together. Fall means taking my annual Halloween trip to Chicago with some or all of my kids so they can have a taste of what Fall is really like and so they can dress in costume for Halloween without getting heat stroke. Another treasured Fall ritual is stalking my local grocery store as I anxiously await for the first pumpkins to be available. It’s so exciting when I see them in the produce section and I can make my favorite Fall dish: Roasted Asiago Pumpkins. I literally squealed with happiness when my husband brought some home from the store a few days ago. I thought I would share the recipe with you so you can enjoy a little taste of Fall too!

Roasted Asiago Pumpkins

1 mini Pumpkin (Orange, White Jack Be Little)
1/4 Cup Shredded Asiago Cheese
3-4 Tablespoons Fat Free Half and Half (or go crazy and use the real Half and Half!)
Salt and Pepper to taste

Preheat your oven to 400 degrees. Meanwhile, cut the top of the pumpkin off and scoop out the seeds and stringy parts inside, reserving the pumpkin’s “lid”. Stuff the pumpkin with about 1/4 cup of shredded Asiago (Fontina or Romano work well too) or however much the pumpkin can hold. Fill to the top with the fat free half and half and salt and pepper the pumpkin to taste. Replace the pumpkin lid and place in a baking dish lined with foil but do not cover the pumpkin. Place the dish in the oven and bake for about an hour or until the pumpkin top begins to brown slightly and the flesh is easily pierced with a fork. Enjoy! If you want to get extra fancy, saut√© a little fennel and onion and toss that into a food processor with the cooked insides of the pumpkin for a creamy smooth pumpkin dish.

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