how to cook/use a 'real' pumpkin?

[ithappened]

My CSA box this week included a small (1-1.5 lb) pumpkin, I think its a cooking or sugar pumpkin.

Thing is, I have no idea how to use it

Does anyone have any favorite uses for these pumpkins or tips on how to use them

[chattyprincess]

I love to peel them (with veggie peeler) and cut in half, scoop out seeds and then cut into one inch chunks. Toss with oil of choice, minced garlic, fresh herbs, and onion or shallots and put in a 400 degree oven on a foil lined cookie sheet. Stir a few times and take out once they are "roasted". You can also mix in potato chunks or sweet potato chunks...so so very good!!!
~Kate

[Shantimama]

I cut a pumpkin like that into quarters, scoop out the seeds to roast, and then roast the pumpkin quarters. When the pumpkin cools a little I scoop out the flesh, mash or puree it and use it for soup, pie, muffins, whatever The puree freezes really well.

[ithappened]

so you dont use the skin? just the insides for soup, for example..

[Alyantavid]

We aren't huge fans of straight pumpkin, so I make puree with mine.

I cut them into halves or quarters and bake them. Then peel the skin off and blend them until they're pureed. Then I can freeze the puree and use in muffins or bread (or cheesecake) all winter.

[LeighB]

Originally Posted by Shantimama

I cut a pumpkin like that into quarters, scoop out the seeds to roast, and then roast the pumpkin quarters. When the pumpkin cools a little I scoop out the flesh, mash or puree it and use it for soup, pie, muffins, whatever The puree freezes really well.

Yep, this is what I do too. I love making pumpkin butter, pumpkin muffins, and pancakes with it!

[katelove]

Roasted is great - cut into wedges about 1" thick, place on an oiled tray and bake at 180C for aout 1.5hrs or until soft in the middle and crunchy on the edges. Turn once, halfway through. I eat the skin as well when cooked like this.

Mashed - boil/steam/microwave with equal quantity (or slightly more) potatoes. Mash as usual. I usually add a dollop of vegemite and lots of chopped parsley.

Bubble-N-Squeak - fry chopped cabbage and bacon with garlic and butter(or olive oil). Best if cabbage still has some crunch. Mix through a quantity of mashed potato and pumpkin. There should be a bit less cabbage mix than mash. Place in a baking dish. Top with a mixture of grated cheese and crushed Weetbix (about equal quantities but slightly more cheese). Top with a little more cheese if desired. Bake at 180C for 20 mnins or until cheese is melted.

Pumpkin soup - peel and seed pumpkin and cut into small chunks. Add to pot with large chopped onion and cover with chicken or vege stock. Boil, covered until pumpkin is soft. Puree. Salt and pepper to taste. Serve with a dollop of plain yoghurt, a sprinkle of parsley or chives and some crusty bread.

[ithappened]

so I ended up cutting the pumpkin into wedges and roasting it until it was soft, scooped it out with a spoon and put it into a pot with some milk, a little cinnamon, nutmeg and a bay leave to taste and walla, it was perfect! thanks everyone!!

[onthemove]

[QUOTE=katelove;14475260]
Bubble-N-Squeak - fry chopped cabbage and bacon with garlic and butter(or olive oil). Best if cabbage still has some crunch. Mix through a quantity of mashed potato and pumpkin. There should be a bit less cabbage mix than mash. Place in a baking dish. Top with a mixture of grated cheese and crushed Weetbix (about equal quantities but slightly more cheese). Top with a little more cheese if desired. Bake at 180C for 20 mnins or until cheese is melted.

QUOTE]

never heard of Bubble n Squeak before but it sounds so good. What type of cheese do you use?

[ParisApril]

Originally Posted by Shantimama

I cut a pumpkin like that into quarters, scoop out the seeds to roast, and then roast the pumpkin quarters. When the pumpkin cools a little I scoop out the flesh, mash or puree it and use it for soup, pie, muffins, whatever The puree freezes really well.

Cooking it like like this gives the pumpkin puree lots of flavour and it helps it retain the vitamins too!

[kittenwhip]

Originally Posted by LeighB

Yep, this is what I do too. I love making pumpkin butter, pumpkin muffins, and pancakes with it!

same here. We stock up as soon as our Farmer's Market starts to get them in and then I load up the freezer. Pumpkin butter especially is the best (drool.....)

[katelove]

[QUOTE=onthemove;14477547]

Originally Posted by katelove

Bubble-N-Squeak - fry chopped cabbage and bacon with garlic and butter(or olive oil). Best if cabbage still has some crunch. Mix through a quantity of mashed potato and pumpkin. There should be a bit less cabbage mix than mash. Place in a baking dish. Top with a mixture of grated cheese and crushed Weetbix (about equal quantities but slightly more cheese). Top with a little more cheese if desired. Bake at 180C for 20 mnins or until cheese is melted.

QUOTE]

never heard of Bubble n Squeak before but it sounds so good. What type of cheese do you use?

It is one of our favourites. I usually use Kraft Processed Cheddar (block not slices) or any other tasty cheddar cheese we happen to have in the fridge.

[dolcedaze]

I just posted about this in my blog today! I love doing lots of this things mentioned, but this weekend we made pumpkin bread, honey mustard pumpkin soup, and roasted the pumpkin seeds. It's today's entry if you click on "homepage" under my user name

[crunchy_mama]

Don't forget to save those seeds!! Good just roasted w/ salt or w/ some cinnamon and sugar or with some spiciness! And good for you!