Can I ask if it was $19.99 for 1/2 ounce? That’s outrageous.

So yesterday I saw a sign saying “49¢/lb” over a giant bin at the market with about ten different kinds of beautiful, crazy-looking squashes in it, including the Turban, which I’ve been dying to try! Another was a blue one that is similar to the one in your picture above, but it’s called “Sweet Mama Squash”, not pumpkin. I’m all for experimenting, so I’m going to use it for this recipe, but my main qualm is that I couldn’t afford the dried mushrooms they had there ($19.99!) so I got giant button mushrooms and chanterelles and I’m hoping that their mild flavor isn’t too bland for this recipe. Ah well. I have another giant squash, so if this doesn’t work, I’ll try again.

But I was wondering: if I still can’t find any affordable dried mushrooms, would you have any suggestions of spices or other ingredients I might add instead to enhance the flavor of my plain mushrooms? I’d be extremely grateful for any advice! And apologies for such a long rambling comment! (Hopefully you haven’t quit getting notified of replies to your article — I see now that it was posted a couple of years ago!) Anyway, wish me luck! And thanks for your amazing guide to squashes where I first found your link to this recipe!

You have no idea how excited I was to see this recipe. I had a smallish pumpkin, followed your recipe and ate the whole darn thing for dinner. Delicious!

Also, I feel the need to tell you how excited I am to see that we’re both in the same city. That means that when you find awesome local produce, I might be able to find it, too! Muahahahah!

*ahem*

What I mean to say, of course, is that I’m now a follower of you blog, and can’t wait to start cooking up more lovely local produce and meatstuffs.

Thank you! You are awesome for sharing this!

- kbk

Do you cover the pumpkin while it’s cooking? I want to attempt this over the weekend. I’ve visited your pictures several times and they make me drool.