Symbolizing the autumn season, pumpkin is the centerpiece in countless homes across America. With Halloween come and gone, there is plenty of unused pumpkins available at very reasonable prices to take advantage of. Replace the traditional canned pumpkin for fresh pumpkin! Your recipe will never taste so good when you use a fresh locally grown pumpkin.
Don't just take our word, be the judge yourself!
To cook your fresh pumpkin:
Selection:
- When you are selecting a pumpkin with the intention to cook it, it's a good idea to choose one of a smaller size.
- Just like selecting any squash, look for one that is firm, no bruises or soft spots, and has a strong orange color (unless you choose to use white ghost pumpkins).
- A 3 1/2 to 4 pound pumpkin should yield about 1 to 1 1/2 cups of pumpkin puree.
Getting started:
- Wash pumpkin.
- Remove the stem part.
- Cut in half.
- Scrape the insides removing seeds, pulp, and stringy portion; discard or compost.
- Save seeds if you plan to roast them; seeds can also be used to plant pumpkins for next year!
- In a shallow baking dish, place the two halves face down and cover with foil.
- Bake in oven at 375 degrees for about 1 hour, or until tender (you can easily stick a fork into it).
- Once the baked pumpkin has cooled, cut off peel.
- Puree the pumpkin (may need to chop in cubes) in food processor or mash with potato masher.
- Use your pumpkin as you would with canned pumpkin.
- Your pureed pumpkin can be placed in the refrigerator for up t 3 days and up to 6 months in the freezer.
Have you ever tried pumpkin cookies? These ones are truly delicious!
by Local Green Circle, November 2009