It turned out he wasn’t quite into it. Imagine. After all that effort. Nobody warned us about this age, bathong! Anyhow, pumpkin is typically larger, rounder in shape, with a thicker, more ridged skin and a slightly stringier flesh compared to a butternut squash, which is usually smaller, elongated with a pear-like shape, a smoother skin, and a denser, sweeter flesh. Both are types of winter squash but differ in appearance and texture significantly.
Key differences: Shape: Pumpkin - round or slightly flattened; Butternut - elongated, pear-shaped Size: Pumpkin - larger• Skin: Pumpkin - thicker, ridged; Butternut - Smooth, thin
• Flesh: Pumpkin - Slightly stringy, lighter orange; Butternut - Smooth, deep orange
I am slightly embarrassed to share that it’s been almost a year since I purchased my air fryer and I only just unboxed it a week ago. I still haven’t prepped anything in it yet (covering eyes in shame). Call me old fashioned. I trust my hart pots even though I discovered them when we first set up ChellzKitchen. And then of course I trust my stove and oven. I know, seemingly old fashioned right? Well I am looking forward to putting the air fryer to good use, creating some time saving dishes. As I come to the end of my birthday month, I still feel like I have a lot to celebrate. We are officially on IG with the handle chellzkitchen_bw, so kindly visit the brand spanking new page, donate a follow and help build this brand and take it to the world. Mains and desserts, these are the two categories I plan to get into first with the air fryer, so look out for the recipes here in The Monitor and across the socials. Let me get back to the pumpkin. I chose to roast it and dress it up with a some fun delicious bits. This roast starts like any other roasted vegetable recipe— oil, salt, and pepper—but the simple additions of cinnamon, syrup, and fresh rosemary elevate it and give it a festive flair. Whether you are looking for a simple side to bring to a potluck or dinner, or if you want to shake up your weeknight roasted vegetables, this roasted squash hits the spot.
Ingredients
1 sugar pumpkin 2 tablespoons olive oil - or melted butter 1 teaspoon salt 1 teaspoon garlic powder 1 teaspoon chili powder - or smoked paprika
Heat oven at 180 degrees. Set an oven rack to the lowest position. Line a large, rimmed baking sheet with high-heat-resistant parchment paper. Wash and dry the pumpkin. Microwave it for one minute on high to soften. Carefully, using a very sharp chef’s knife and back-and-forth sawing motions, cut the pumpkin in half. Slice a sliver from the stem side first if you don’t want to cut through the stem, which is difficult to do. Use a large metal spoon to remove the pulp and seeds. If some stubborn pulp remains, cut it with kitchen scissors. If desired, save the seeds to make roasted pumpkin seeds. Back to using the sharp knife and the sawing motions, cut each pumpkin half into four one-inch-thick moon-shaped slices, discarding the ends. Using a vegetable peeler, peel the skin off, then cut each pumpkin slice into one-inch cubes. Place the pumpkin cubes in a large bowl. Add the olive oil, salt, garlic powder, and chili powder. Use a large spoon or your hands to coat the pumpkin chunks evenly. Arrange the pumpkin cubes in a single layer on the prepared baking sheet. Bake them until tender, about 30 minutes, tossing them halfway through. Serve immediately.
