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Most of us think of pumpkin as jack-o-lanterns but until the 19th century, turnips were used for the traditional folk Halloween. Early American colonists discovered this native squash and used it to survive through the first cruel New World winters. After that, creative cooks discovered dozens of uses for the orange fruit. Pumpkins are members of the species “Cucurbita pepo” from which the treat we know as roasted pumpkin seeds derives the name “pepitas.” Once you’ve cooked a pumpkin for recipes ranging from classic pumpkin pie to pumpkin ravioli, you’ll never want to use again.
Instructions
1. Find recipes online or on the back of canned pumpkin labels. Cookbooks that focus on American "folk" recipes or Bed and Breakfast treats may contain ideas. Since the Midwest United States grows the most pumpkins, newspapers and cookbooks focusing on this regional cuisine may have recipes, too. Once you get past thinking of pumpkin as just another squash, you’ll see how useful it really is.
2. Choose pumpkins of smaller “Cucurbita pepo” varieties rather than larger “Cucurbita maxima.” Tell the greengrocer or farmer you want a “pie pumpkin.” These will be smaller and have thicker flesh than the ornamental pumpkins. Pumpkin skin should be firm and a deep orange in color. The orange color is from high levels of vitamin A and beta carotene. A half cup of pumpkin provides about 40 percent of the RDA of Vitamin A and nearly 30 percent of beta carotene. Some newer varieties of pumpkin are green or even white and can work well, too. They may taste a bit different from the traditional orange pie pumpkins and their flesh is generally a bit more yellow than orange.
3. Bake pumpkin in the oven by cutting it in half and turning it, flesh side down in a shallow pan with an inch or two of water in the bottom. This will keep the pumpkin moist as it cooks. Bake at 350 degrees for at least an hour or until tender, being sure to replace water as it evaporates. Small pumpkins can be baked whole but be sure to poke holes in the top so that steam can escape as the pumpkin cooks or the pumpkin might burst. Once the pumpkin is tender, remove it and let cool before removing the seeds and scooping out the flesh. Remove any strings and puree using a food processor or masher and electric mixer.
4. Cook pumpkin on the stove top in a stock pot. Cut the pumpkin in quarters or pieces, strip off the seeds and any strings and then cut the pumpkin from the skin, like a cantaloupe. Cook the flesh over medium heat with a little water until it begins to fall apart and then puree. Some recipes recommend using one method of cooking the pumpkin and it’s best to follow directions until you’ve tried the recipe once.
5. Use your processed pumpkin for pies, soups or sauces. Pumpkin can be used in cheesecake, mousse or cakes. It makes a tasty quick bread with currants and pecans. Pumpkin and maple syrup make a good combination in waffles or cobbler. Roast the seeds and keep a dish for the kids to nibble on or use them instead of pignoli for “pepitas pesto.”Make pumpkin “soda-bread” to toast and use cubed pumpkin in stews. Any squash recipe will be richer when you use pumpkin. Snacks, main sides, vegetable sides or dessert—pumpkin does it all.
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