pumpkin

Pumpkin - How to Select and Store

Chef — Tue, 22 Apr 2008 03:36:16 -0400

Pick a pumpkin that is heavy for its size.
The pumpkin should be blemish-free and should be bright in color.
The smaller the pumpkin, the more sweet and tender it will be.
If you are going to cook the pumpkin, pick one that is grown specifically for eating, such as a sugar or pie pumpkin.
Pumpkini can be prepared like most winter squash.
A pumpkin can be stored at room temperature for 1 month. After it has been cooked and mashed, it can be frozen for up to 3 months.

Pumpkin Puree

Chef — Tue, 22 Apr 2008 03:36:16 -0400

Cut a medium (about 6 pound) fresh pumpkin into 5-inch square pieces. Remove the seeds and fibrous strings. Arrange the pieces in a single layer, skin side up, in a large, shallow baking pan. Cover with foil.
Bakei at 375 degrees F for 1 to 11/2 hours or until tender.
Scoop the pulp from the rind. Place part of the pulp in a blender container or food processor bowl. Cover and blend or process until smooth. Transfer the pumpkin into a strainer lined with cheesecloth or overlapping, large coffee filters. Set over a large bowl and press out any liquid. Cover the surface of the purée with plastic wrap and let it drain, chilled, overnight.
Microwave Instructions
Halve pumpkin; remove seeds and cut pumpkin into 1-inch cubes. Place in a shallow 2-quart dish and cover tightly with plastic wrap, leaving an opening for steam to escape. Microwave on HIGH (100 percent power) for 20 to 25 minutes or until pumpkin is tender. Give the dish a quarter-turn every 5 minutes.

Pumpkin Seeds

Chef — Tue, 22 Apr 2008 03:36:16 -0400

To Oven-Toasti
Spread them in a single layer in an ungreased pan. Bakei at 350ºF for 13 to 15 minutes, stirring and checking frequently.
To Skillet-Toast
Heat a skillet over medium heat and toast the pumpkin seeds, stirring often. They will pop and dance around like popcorn as they are roasted. Do not let them burn.

Pumpkin - How to Cook

Chef — Tue, 22 Apr 2008 03:36:15 -0400

Steamed, microwaved or pressure-cooked pumpkin is tender and creamy. If you bake it, you will get a slightly sweet, roasted flavor as well. Baked pumpkin is best for baking because the other three methods yield a more moist puree.
After cooking, scoop the pumpkin flesh from the skin and puree in a food processor or food mill. Discard skin.
Baked Pumpkini
Cut pumpkin into chunks, or if small, cut in half. Clean out seeds and pulp. Place in a baking dish, flesh side down, with 1 inch water. Bake at 350 degrees for 1 to 1 1/2 hours, depending on size of chunks, until tender when pierced with a knife.
Steamed Pumpkin
Cut seeded pumpkin into large chunks. Place in a steamer basket. Place over boiling water and cover. Steam about 20 to 25 minutes, until soft but not mushy when tested with a knife.
Microwaved Pumpkin
Cut seeded pumpkin into pieces that will fit in microwave. Cover each piece tightly with microwave safe plastic wrap. Place in microwave, skin side down, and cook on high until tender when tested with a knife, 15 to 30 minutes, depending on amount of pumpkin and size of microwave.
Pressure-cooked Pumpkin
Place a trivet or steamer basket in bottom of pressure cooker. Add 1/2 cup to 3/4 cup water and seeded pumpkin chunks. Close and lock the cooker. Bring it up to full pressure and cook about 4 minutes. Release pressure before opening cooker. If pumpkin is not tender, re-cover cooker and cook for an additional 1 to 2 minutes.