Go ahead. Say it. I know you’re thinking it, so might as well. You think I’m a curmudgeon. A party pooper. A kill joy. See that wasn’t so difficult was it? And all because of one simple thing: I’ve had it up to here with Halloween.
I can hear the collective gasps. The shaking of heads. The pursing of lips and knowing glances. But if I’m the Ebenezer Scrooge of Halloween, then so be it. Halloween? No thanks.
What’s my problem? It’s simple. Halloween has gone way overboard and OTT. It used to be kids dressed up in homemade costumes. Bobbing for apples. Ghost stories and pillow cases to hold candy. It was simple, sweet and fun.
But today? Today it’s a competitive sport. Costumes are more tricked out than outfits on the Paris runway. No more pillow cases (heaven forbid) – now we’re talking about the equivalent of a Gucci handbag to hold candy. And don’t get me started on the lights, the gigantic tombstones and spiders that decorate front yards. It makes the Macy’s Day parade look like a small town country fair.
I could almost stomach it until the time a kid stuck his hand in the bowl of candy and grabbed a whopping handful and wouldn’t let go. His parents smiled proudly. So this year, I’m closing the curtains, turning off the lights and hunkering down until it’s all over.
The only pumpkin at my place will be this chipotle roasted pumpkin with borlotti beans. I’ll serve it with a sassy glass of red (or two) and wait until the kids are gone, Halloween is over and it’s safe to go outside. Halloween? Bah humbug.
Chipotle roasted pumpkin with borlotti beans, green onions & avocado
Don’t use the pumpkin you’d use for carving. Instead, look for a small pumpkin like the ‘Uchiki Kuri’, also known as the Winter, Onion, Hokkaido or Potimarron squash. It has a gorgeous yellowy-orange flesh with a lovely sweetness. If you can’t find that, then try a silvery-blue-skinned ‘Crown Prince’ or even a butternut squash.
Preheat oven to 425°
1 small pumpkin, about 1 ½ lbs
½ – 1 tsp Chipotle rub & mix
½ tsp Chimayo blend chile powder
2 Tbsp olive or vegetable oil
10 oz borlotti or other beans, cooked
½ avocado, peeled and diced
Small bunch of cilantro, chopped
2 green onions, chopped
Slice the pumpkin into wedges – you don’t need to peel it. Toss with the oil and Chipotle rub & mix, the Chimayo red chile powder and a generous sprinkle of salt. Roast in the hot oven until you can insert a knife easily into the flesh of the pumpkin. If it’s getting a bit too brown, turn the heat down to 350°.
Arrange the pumpkin and beans on a platter. Garnish with the avocado, cilantro or parsley and the green onions and a generous sprinkle of Chile pequin.