Quick Cooking Tips for Sweet Pumpkins

The pumpkins best suited for eating are called pie, sweet, or sugar pumpkins. Compared to jack-o’-lantern pumpkins, which can be woody and stringy, eating pumpkins have a darker, denser flesh that is rich in flavor with a hint of sweetness; depending on the variety some eating pumpkins will have tender deliciously edible skin too.  Pumpkins are packed with immunity boosting beta carotene and offer vitamins C & E, iron, and folate.  In addition, pumpkins are rich in potassium and are a good source of fiber.

VT Fresh Quick Cooking Tips

• Wash well and pat dry.  Cut in half, remove seeds.
• To save seeds, clean them off, pat dry and roast – check out our recipe for Roasted Pumpkin Seeds!
• Cut in half, pierce skin and bake at 400° face down on baking sheet for 40-50 minutes until easily pierced with a fork.
• Use roasted as the base in a soup.
• To purée or mash, steam halves for 30-40 minutes until tender.  When cool enough to handle, scoop out inside and blend.
• Use purée in pancakes, smoothies, yogurts and pie.
• Sauté pumpkin slices with onions and freshly grated ginger until golden brown. Season with salt & pepper.

Storage:  Store loose in a cool dry spot (50°-55°) in a single layer, not touching.  Good air circulation is important to prevent any spoilage.