Thanks for joining us again this week for the Ingredient Spotlight. Last week, we featured whole wheat flour and had some fantastic recipes from stuffed whole wheat naan to pumpkin ale cinnamon rolls.
This week, to kick off October, we’re talking PUMPKIN! Pumpkin needs little to no introduction, except that it is awesome and delicious. And, if you happen to be allergic to it, sweet potato is an excellent substitute.
Here are our favorite recipes:
Dark Chocolate Pumpkin Cheesecake Bars
What are your favorite pumpkin recipes?
Join us next week for Wild Rice.