The Winter Squash Files: Pumpkin

Posted by Lesli

(Picture by Lesli )

Pumpkins are among some of my favourite foods.

Pumpkin is so versatile, tasty and looks good whole and in a recipe.

The best pumpkins to use for cooking are the smaller variety. Their taste is more distinct. I use pumpkin in cookies, pies, tarts, custard and risotto. I've been known to throw pureed pumpkin into my lasagna and pasta sauce. Chunks of pumpkin look great in a stew, too!

To cut up a pumpkin for pureeing. Cut it into small, hand-size pieces. This makes it easier to remove the rind. Remove the rind.

Next, cut the pumpkin into 1" cubes. Place the pumpkin in your steamer and steam for about 25 minutes, or when soft.

Once the pumpkin is soft, I like to mash it with a potato masher as opposed to pureeing it down to complete smoothness. Depending on the recipe I end up using it in, I might eventually puree it. (I like to keep my options open...)

I freeze 1 cup servings of pumpkin for future use.

Works out great, I just need a bigger freezer!

Happy Cooking!

-Lesli

TAGS: Freezing Pumpkin, Pumpkin, Pumpkin Custard Recipe, Pumpkin Pie, Pumpkin Puree, Pumpkin Recipes, Pumpkin Tart Recipe
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