There hasn’t been much cookery around these parts lately.
The extent of meal preparation has involved making banana berry smoothies, a loaf of peanut butter and jelly’s and eating frozen edamame straight from the bag.
Its been delicious.
But then fall came and smacked me in the face.
And suddenly freezing all of my super ripe bananas for smoothies and banana ice cream seemed irrelevant.
Pumpkin isn’t allowed in any form until at least September.
A strict rule that I never adhere to.
But now I at least feel less awkward about drinking pumpkin lattes by the half gallon.
Get ready for four months of pumpkin madness.
Starting with butter.
Banana Maple Pumpkin Butter
BANANA MAPLE PUMPKIN BUTTER
2 very ripe bananas
1 (15 oz.) can pumpkin puree
1/4 cup maple syrup
Combine all ingredients in a blender or food process and puree until smooth.
Pour into a small pot over medium-low heat and cook for about 30 minutes or until thick.