basics365: Pumpkin

October 27, 2013Add Comments

Pumpkin – It’s Not Just for Halloween Anymore!

Perhaps you’ve only cut open a pumpkin to create a jack-0-lantern. If so, you know it’s a little messy, but not too much work; the reward of cooking a fresh pumpkin is a sweet and savory base for many fall dishes from breakfast to dessert.

Pumpkins are rich in in vitamins A and C and superfood phytonutrients. Make this family friendly, nutritious staple part of your fall meals and snacks. Pumpkin seeds are also loaded with nutrition and make a great snack on their own or a perfect addition as a topping to salads, enchiladas, and other cooked dishes.

Cooking Pumpkin

For cooking, use sugar pie pumpkins that have a deep and uniform color and a healthy, sturdy stem. A 4-5 pound pumpkin will yield about 1 1/2-2 cups of cooked pumpkin.

Here are three cooked pumpkin recipes from PCC Natural Markets:

Pumpkin Puree: Cut around the stem and discard it. Scoop out the seeds, and reserve them for later use. Cut the pumpkin in half, and place the cut sides down on a baking sheet. Bake in a 350 degree oven for 1-2 hours or until tender. Cool, then scoop out the flesh, and puree in a food processor until smooth.
Pumpkin Cubes: Cut around the stem and discard it. Peel the pumpkin using a steady peeler and cut in half. Scrape out the seeds, and reserve them for later use. Remove any stringy fibers. Cut the pumpkin into 1-inch cubes. (Now they can be baked, added to soups, sauces, or any recipe that calls for raw pumpkin.)
Pumpkin Seeds: After removing them from the pumpkin, rinse and pat dry. Allow them to dry overnight (optional, but will get them dry enough to get extra crunchy). Toss with a little oil (or butter), and season with salt or other spices like cumin or garlic powder. Spread them on a baking sheet, and roast at 350 degrees for 15-20 minutes, until crunchy and golden.

Speedy version: 100% pumpkin is available canned, and so is pumpkin pie mix (Libby’s is our favorite).

13 Great Ways to Enjoy Pumpkin:

Breakfast: