Pumpkin (or most winter squashes for that matter)

It turns out you can do quite a bit with pumpkin (like almost anything you can do with butternut squash). Of course, Pumpkin Pie is my favorite thing to do with sugar pumpkins. Though pumpkins last quite a while, they don't last forever, so some processing is in order.

  1. Slice the pumpkin in half.
  2. Remove (and reserve) the seeds. You might want to toast these.
  3. Place flesh side up in a baking dish.
  4. Add about an inch of water.
  5. Cover with plastic wrap.
  6. Depending on the size of the pumpkin, microwave on high anywhere between 10 and 30 minutes. Pumpkins are done when they are fork-tender.
  7. Scrape the flesh from the skin and store. I use the vacuum seal bags and freeze them.

Puree for pumpkin pie or soup.

 

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