I grew up in a very small town in Southwestern PA.  Very. Small.  The kind of small town where the “fancy” restaurant is The Red Lobster (always pronounced as The Red Lobster because there can be only one.) that you had to travel 1/2 an hour to get to.  One of my very favorite things to get at The Red Lobster was the scampi.

I always felt a little decadent and grown up eating scampi.  I mean after all it did have wine in it right?  It said so right on the menu!  You have to be mature to handle a dish like that, or so I told myself.  And when the pathetic little dish of scampi arrived with the overcooked super tiny balls of shrimp, I was in heaven.  And you best believe I ate all that sauce too.  “Come ‘ere cheddar biscuits and help a sister out!”

Please, don’t even front and act like you don’t know what I’m talking…

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I love pumpkin and one thing I have resolved to do this year was to be more creative with foods. To experiment more and branch out more. I have been doing that a lot with pumpkin.

Pumpkin doesn’t have to be just regulated to pies and I’m sure all of you are aware of this fact already. I’m new to the party. Pumpkin can be savory? Pumpkin can be spicy? Well smack my bottom, let’s get this party started!

Some of you might be aware of the Blogger Secret Ingredient contest that has been going around. Well this week, Lindsay is hosting and she picked pumpkin. Since my new found love of experimenting with pumpkin, I wanted to create something that I could enter in this week’s contest.

The idea came to me earlier this week and I pondered it a bit before fully deciding what I was going to make and how…

Keep on reading (you know you want to)…