HOW TO COOK A PUMPKIN OR SQUASH
There's an easy way and a hard way. You choose which you'd like to do...I used to do it the hard way, but not anymore!
Provided by Debber
Categories Dessert
Time 1h10m
Yield 1 pumpkin, 1 serving(s)
Number Of Ingredients 1
Steps:
- THE EASY WAY: Wash outside of fruit, cut in half, scrape out seeds (save for roasting into snacks) and that stringy stuff, place halves face down on a cookie sheet.
- Bake at 300 (or so) until "meat" is tender; discard shells/skin.
- Use meat as called for in pie or cake recipe.
- OR mash or blend meat until very smooth (add a bit of water), heat in a soup pot, and then ladle into clean HOT jars, seal with canning lids, and process in hot water bath or pressure cooker. Label & use for pie filling or cake recipes.
- THE HARD WAY: Cut fruit into spears, remove seeds & stringy fibers, then using a paring knife or peeler, remove skins. Cut into large chunks and cook down in a soup pot to make pie filling or roast with other autumn vegetables (balsamic vinegar & sea salt make a nice marinade!).
Nutrition Facts :
PUMPKIN (OR SQUASH!) PIE
I bought a HUGE white squash at our local farmer's market this weekend; the little old lady selling it told me that I could get "5-6" pies out of it. Well, there was enough squash to make EIGHT PIES! So, I made two and froze the rest of the filling. Anyway, this recipe produces a spectacular pumpkiny custard, and you CAN replace the pumpkin with a mild-flavored squash; simply remove the seeds and rind, cut into chunks and boil until soft. Then puree, and voila--you have what usually comes in the cans! Originally from the Joy of Cooking.
Provided by spatchcock
Categories Pie
Time 55m
Yield 1 9inch pie
Number Of Ingredients 11
Steps:
- Preheat oven to 375 deg F.
- Whisk eggs; add rest of ingredients.
- Warm pie crust in oven until hot to touch, letting custard stand at room temperature.
- Pour mixture into crust and bake till center of filling seems set but quivery, like gelatin, when the pan is nudged, 35-45 minutes.
- Let cool completely on a rack before slicing!
- Refrigerate for up to one day.
- Serve cold, at room temp, or slightly warmed, with whipped fresh cream.
- ENJOY!
COOKED PUMPKIN
Here is an easy method for cooking fresh pumpkin and making your own puree.
Provided by Vi
Categories Side Dish Vegetables Squash
Yield 30
Number Of Ingredients 1
Steps:
- Preheat oven to 300 degrees F (150 degrees C).
- Cut pumpkin into small manageable pieces and cut off pith and seeds.
- Place cut pumpkin skin side up in a large roasting pan. Add 1/4 inch of water and bake uncovered for 1 hour or until tender. Remove from oven and allow pumpkin to cool.
- When cooled, cut away skin and mash or puree. Use in any recipe that calls for canned pureed pumpkin.
Nutrition Facts : Calories 13.8 calories, Carbohydrate 3.4 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.5 g, Sodium 0.5 mg, Sugar 0.7 g
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