One of the bad things about this time of year is all of the pumpkin you get to deal with thanks to all of the carving that goes on. The simple version is to add some condensed milk, sugar, pumpkin spice, and egg (a full can, a half cup, a teaspoon, and one respectively per eight ounces) to the pumpkin, throw it in a shell, and cook it at 350 degrees for 45 minutes or so for a basic pumpkin pie. However, there are a number of different uses as well, and it may be worth exploring them.
In order to promote some from of ecology, any parts that you can't use should be thrown on the compost pile. This should help you have a healthy crop the next year, as well as provide the necessary symbolism of one crop growing out of another. Keep in mind that pumpkins used for jack-o-lanterns should be disposed of once the night is over as they may be too burned on the inside to really use, and the smoke, which can be dangerous on its own, may have soaked into the pumpkin.
Ideally, you want to use pie pumpkins. They may look scary, but they can be easily prepared for cooking. Preheat the oven to 375 degrees. While that's warming up, wash the pumpkin, cut into two halves, and then place cut side down on a cookie sheet. Put enough water in the cookie sheet so that the it won't spill when you move it. Once the oven is ready put the sheet in and cook for half an hour. Take it out and flip over, getting rid of the extra water. You can can brush honey lightly over the pumpkin, but either way put it back in the oven for another fifteen minutes. When you bring it out test it with a fork; if it's soft it's ready. Let it cool and then spoon out the flesh. You should puree it afterwards.
You can eat it as is, pretty much as you would pureed yams. However, it's better to make it into a chowder especially when it comes to the coming winters. Again, working off two cups of pumpkin meat, a 12 ounce can of condensed milk, a stick of butter (or about a cup), and a little salt and pepper. and you're good to go. If you want, add some sweet vegetables but it should be good enough without it
You can also add it to smoothies and ice cream. If you add it to a smoothie add a little cream to it to make the taste a little more attractive. As for the ice cream, it may be a little strong, so only add a little at a time until you are happy with the taste. Keep in mind that it is a fruit, so it can be used for any number of alcohol infusions, although you should try a very small batch before you get too serious about it.
Instead of the full 45 minutes, you can quarter it, cook it for just twenty minutes, and then take care to separate the meat carefully from the skin. This should give you some great roasted meat that you can cube or slice it for a number of different recipes, such as for stir fry. It should add a certain degree of earthy sweetness to any recipe, making it a nice little addition to most cooking.
Of course, you can also bake the seeds. Preheat the oven to 250 and oil a cookie sheet. Spread the cleaned the seeds across the sheet so that they are just one layer thick. You can season the seeds, preferably with a light coating of salt, and then bake them for a an hour while turning them every twenty minutes until they are a golden brown. An option you can take a medium baking dish, add about half a cup of oil, and microwave for two minutes. Throw in a cup of pumpkin seeds and cook for 7-8 minutes, turning them over every two minutes or so. Take them out, let them cool, and they are ready to eat. If you like them extra salty, combine a half cup of salt in two cups of water and soak the seeds overnight before cooking, but otherwise proceed as above.
Pumpkin can be a versatile ingredient, but it is one you can tire of quickly. Use it as quickly as possible and you should be fine. It being seasonal is actually a nice thing in that regard. Enjoy it while you can nonetheless as it does add a nice flavor to things.
In order to promote some from of ecology, any parts that you can't use should be thrown on the compost pile. This should help you have a healthy crop the next year, as well as provide the necessary symbolism of one crop growing out of another. Keep in mind that pumpkins used for jack-o-lanterns should be disposed of once the night is over as they may be too burned on the inside to really use, and the smoke, which can be dangerous on its own, may have soaked into the pumpkin.
Ideally, you want to use pie pumpkins. They may look scary, but they can be easily prepared for cooking. Preheat the oven to 375 degrees. While that's warming up, wash the pumpkin, cut into two halves, and then place cut side down on a cookie sheet. Put enough water in the cookie sheet so that the it won't spill when you move it. Once the oven is ready put the sheet in and cook for half an hour. Take it out and flip over, getting rid of the extra water. You can can brush honey lightly over the pumpkin, but either way put it back in the oven for another fifteen minutes. When you bring it out test it with a fork; if it's soft it's ready. Let it cool and then spoon out the flesh. You should puree it afterwards.
You can eat it as is, pretty much as you would pureed yams. However, it's better to make it into a chowder especially when it comes to the coming winters. Again, working off two cups of pumpkin meat, a 12 ounce can of condensed milk, a stick of butter (or about a cup), and a little salt and pepper. and you're good to go. If you want, add some sweet vegetables but it should be good enough without it
You can also add it to smoothies and ice cream. If you add it to a smoothie add a little cream to it to make the taste a little more attractive. As for the ice cream, it may be a little strong, so only add a little at a time until you are happy with the taste. Keep in mind that it is a fruit, so it can be used for any number of alcohol infusions, although you should try a very small batch before you get too serious about it.
Instead of the full 45 minutes, you can quarter it, cook it for just twenty minutes, and then take care to separate the meat carefully from the skin. This should give you some great roasted meat that you can cube or slice it for a number of different recipes, such as for stir fry. It should add a certain degree of earthy sweetness to any recipe, making it a nice little addition to most cooking.
Of course, you can also bake the seeds. Preheat the oven to 250 and oil a cookie sheet. Spread the cleaned the seeds across the sheet so that they are just one layer thick. You can season the seeds, preferably with a light coating of salt, and then bake them for a an hour while turning them every twenty minutes until they are a golden brown. An option you can take a medium baking dish, add about half a cup of oil, and microwave for two minutes. Throw in a cup of pumpkin seeds and cook for 7-8 minutes, turning them over every two minutes or so. Take them out, let them cool, and they are ready to eat. If you like them extra salty, combine a half cup of salt in two cups of water and soak the seeds overnight before cooking, but otherwise proceed as above.
Pumpkin can be a versatile ingredient, but it is one you can tire of quickly. Use it as quickly as possible and you should be fine. It being seasonal is actually a nice thing in that regard. Enjoy it while you can nonetheless as it does add a nice flavor to things.
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