The pumpkins that made it to the oven

Janneke Vreugdenhil shares her experience of harvesting in a community garden during autumn, focusing on the beauty of decay and the last vegetables. She creatively uses two slightly damaged but salvageable butternut squashes to make a gluten-free bread and a dip, highlighting the versatility of pumpkin in cooking. The recipe includes psyllium fibers for moisture retention, essential for gluten-free baking, and offers an alternative for those who prefer not to use it. The article captures the essence of autumn gardening and the joy of transforming humble ingredients into delicious dishes.