Pumpkins: Not just for Jack O' Lanterns anymore

We started to get pumpkins at the farm this week and farmer Pete Taliaferro included a great recipe on our weekly newsletter, which inspired me to experiment with pumpkins.

Here's what resulted (I'll post Pete's recipe later)

Pumpkin tacos
Peel, deseed and julienne pumpkin (about 1.5 cups) with a mandolin, or grate it.
Thinly slice on small onion and one red pepper. Mince two cloves of garlic.
Saute onion and garlic until soft. Add red pepper, saute another two minutes. Add pumpkin.
Add crushed cumin and coriander, total of about 2 tsps. (I always toast my spices in a pan before adding for max.flavor)
For protein I used Quorn 'not chicken' but you could easily add some pre-cooked chicken or ground beef or black beans.
Take off heat, add half a lime. I'd also recommend adding a small handful of chopped cilantro, if you have it.
Serve on tortillas of your choice with sour cream and fresh salsa.

Happy Fall!