Ingredient: Winter pumpkin
Category: Vegetables
Season: Winter
When ripe, the pumpkin is very versatile. It can be boiled, baked, or roasted.
Often, it is made into various kinds of pie which is a traditional staple of the Canadian and American Thanksgiving holiday.
Pumpkins that are still small and green may be eaten in the same way as the vegetable marrow/zucchini.
Pumpkins can also be eaten mashed or incorporated into soup.
If milk is poured into a pumpkin and then the pumpkin is baked, it can be made into a pudding.
In the Middle East, pumpkin is used for sweet dishes; a well-known sweet delicacy is called halawa yaqtin.
In South Asian countries like India, pumpkin is cooked with butter, sugar, and spices; this dish is called kadu ka halwa.
In Australia, pumpkin is often roasted in conjunction with other vegetables.
In Japan, small pumpkins are served in savory dishes, including tempura.
In Thailand, small pumpkins are steamed with custard inside and served as a dessert.
Finally, pumpkin can be used to flavour both alcoholic and nonalcoholic beverages
Removing the white hull of the pumpkin seed reveals an edible, green-coloured seed inside.
These hulled or semi-hulled seeds can be roasted and eaten as a snack (also known as pepitas), similar to sunflower seeds.
Pumpkin seeds are a good source of iron, zinc, essential fatty acids, potassium, and magnesium.
One gram of pumpkin seed protein contains as much tryptophan as a full glass of milk
Pumpkins are commonly carved into decorative lanterns called jack-o'-lanterns for the Halloween season in North America.
Throughout Britain and Ireland, there is a long tradition of carving lanterns from vegetables, particularly the turnip, mangelwurzel, or swede
Selection and storage
Pumpkins are the most popular members of the squash family.
The smaller sweet pumpkin or pie pumpkin is best for cooking.
The flavour and texture are much more suitable for baking and it is served up annually in pumpkin pie at Thanksgiving.
Select heavy unblemished pumpkin that is free of cracks and soft spots and has a deep orange colour.
Harvested with at least an inch of stem remaining or it will decay quickly.
Pumpkins should not be stored in the refrigerator or in a damp place. Moisture causes rapid deterioration.
Whole unblemished pumpkin can be stored for 3 to 6 months at 45 to 50 degree temperatures.
Preparation and serving
Peeling pumpkin can be a challenge to the novice.
To open, place the pumpkin on newspaper and insert the tip of a chef knife or break it open by cracking on a hard surface.
Scoop out the strings and seeds and discard, unless you plan to roast the seeds.
Wash each section and use a sharp paring knife or vegetable to peel the large pieces.
The pieces can be baked unpeeled as well.
The pieces can be cooked until soft in a small amount of boiling water, in steam, or in a pressure cooker.
The oven method is very easy.
To bake, place cut side down on a shallow baking dish and bake at 350 degrees for 30 minutes or longer.
Test for ready pierce with a fork.
When tender remove from the oven, allow cooling before handling.
If unpeeled, spoon out the soft flesh and proceed with any recipe calling for cooked mashed pumpkin or substitute in recipes calling for canned pumpkin.
For microwaving, place cut side down and microwave on high for 15 minutes or until fork tender. At this point the pumpkin can be seasoned with cinnamon and brown sugar and served as a side dish with meals
Home preserving
Freezing can preserve pumpkin.
To freeze,
Cook as directed above (Preparing and Serving Pumpkin).
To cool, place pan containing pumpkin in cold water and stir occasionally.
Package into freezer bags or ridged containers leaving 1/2 inch headspace.
Seal and freeze.
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