Here was dinner a few days ago.

Since I don't cook often, when I do, I like to make it interesting.

• Pork Chops: Pork, Salt, Pepper, Apple Juice, E.V. Olive Oil, Dried Coriander, Fresh Garlic Greens, Fresh Green Onion.
• Pumpkin: Roasted Cubed Pumpkin Flesh (fresh from my carved Jack-O-Lantern), Apple Juice, Butter, Salt, Sour Cream
• Brown Bread Rolls

Roasted Pumpkin and Sour Cream

When I cook something weird, like freshly cubed Pumpkin, I'm prepared to toss the whole thing out if it doesn't taste quite right.

However, when it turns out to be your favorite part of the meal, that is what I call a winner!

The pumpkin ended up looking more like pineapple and whipped cream, but do not be fooled. It tasted like a baked potato, yet with a smoother texture than the starchy tubers.

I baked the pumpkin in a roasting dish with the rind still on, until it was soft enough to slip off the rind. Cutting the pieces to arrange for baking was as easy as dumping the whole carved out chunks from the Jack-O-Lantern (eyes, mouth, etc.) into a baking dish.

Since my roasting dish did not have a lid, I introduced some apple juice when it was half done to help prevent the pumpkin from drying out (the color will become pale if the pumpkin is dries out). When the edges scorch slightly into a dark brown, it was easy to slip the flesh off the rind with a knife. The crunchy brown bits really enhance the flavor and texture. Slice the cooked pumpkin into smaller bite-sized pieces.

For those who are unsure how to know when fresh pumpkin is finished cooking, try sticking a fork in it. It should slide off easily when done. The pumpkin will change from being very hard and dense to slightly soft and tender (like a carrot). It will have a lovely saffron yellow color sheen and smell very aromatic.

When serving, I added a couple spoonfuls of sour cream. Next time, I'll add chopped green onion bits too. Bacon would also rock on this little entrée, and might entice the most stubborn aficionados to at least give it a try.

Coriander and Apple Peppered Pork Chop

For the porkchops, I admit I over-seasoned the salt a bit. I got this recipe idea from watching a TV show where they Barbeque rubbed the meat with tons of salt.

The apple/pork glaze however was very delicious on the bread, which helped make it seem less salty.

To remedy the saltiness, the next day I added water to the glaze, and used this to make rice, with the meat reheating inside. The rice helped absorb some of the salt out of the meat, without removing the pepper and coriander spices in the flavor. Unfortunately the rice became too salty to eat, so I chose to throw most of that out.

Probably not most people's first pick for a pumpkin to eat.
This warty variety of pumpkin I used in my recipe is called a "Knucklehead".

Final Thoughts

Moral of the story is try making a new spin on a classic favorite by adding a different ingredient combination into the old classic routine. You might discover a new favorite food recipe, a time-saver in the kitchen, or a new way to enjoy a seasonal favorite.

My challenge for my fellow culinarians is to something seasonal to match the October theme (Pumpkins, Apples) this month. And instead of binging on processed candy this year, think of creative ways to incorporate chocolate, sweets, and fruity flavors in your meals to better satisfy your cravings.

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