In my mind it is ALWAYS seasonal to cook with pumpkin, though the gardener may disagree with me.
For our last cooking club we had a Mexican inspired dinner with homemade guacamole, homemade salsa, homemade margaritas, and chicken enchiladas. My contribution was the pumpkin empanadas.
Unlike most (meat filled) empanadas, these are sweet, rather than savory, and can be served as desert or as a side.
Growing up we made them to go with tacos after we moved to Wyoming and could no longer buy them at the Mexican bakery. Here is how to make them as written by my sister. (With a few additions of my own).
