Questions about pumpkins / squash

[babygirlie]

I bought a mini pie baking pumpkin, some sort of small white pumpkin and a small green round squash. (We buy what we lick. Who knew I would have that rule in my house.)

Anyway they are floor pumpkins. the mini pumpkin has been dropped a few times, the round squash has been dropped... a lot, carried around, loved... everyone's had a chance to lick it including the cats and rolling around in dog hair. Yum! The white pumpkin no one cares about and it's getting real pale.

Question #1. How many times can you drop a pumpkin before it's inedible? (There's no cracks or anything. She's 1. It only falls a foot or so on hardwood flooring.)

Question #2. I've had them about a week now, prepicked from a farm. Are they edible with all the touching (especially pets)?

Question #3. You don't eat the guts right? I just chop the sucker in half and toss it in the oven? Even the orange one? Chop the stem off I assume. I don't recall ever eating a white pumpkin, so might just toss that one, if not all :P

[Ms. B. Sprout]

Winter squash/pumpkins like the ones you're describing usually have a thick skin and are long-storing. I would not be bothered at all by a squash having been dropped and played with by my kids.

I would cut them in half, remove the seeds, slap a little bit of olive oil on the inside to keep it from getting leathery, and roast them all for an hour-ish at 350. Then you can taste each one and see if you are interested in eating it, depending on the flavor. Some winter squash are more geared for decoration, it seems to me, and the flesh may not be tasty. But at very least, the pie pumpkin is going to be great.

HTH!!

[wishin'&hopin']

Saute some onion and garlic in olive oil then add some spices to the onion/garlic/spices (there is some creativity called for here! Last night I used curry powder, a little garam masala, a little brown sugar and salt; other times I've gone with salt, a little nutmeg, a little brown sugar, a little cinnamon). Add the the roasted pie pumpkin (see above, just scoop the flesh out of the skin after it's roasted) along with either a can of coconut milk or some dairy cream/half and half (the coconut milk is better if you're going for the curry flavors). Simmer it all together and either puree the whole thing or enjoy the texture of the onion/bigger bits of pumpkin. You can also toss in an apple or two (peeled) or use butternut or acorn squash. Enjoy!

[babygirlie]

thanks

[plantnerd]

Peel em, seed em, cube em. Toss on a baking sheet with olive oil, red chili flakes, garlic, lots of salt and pepper, and a little cumin or coriander. Bake at 425 degrees for 30 minutes or so, or until well carmelized but not burned. This is sooooo good! Also nice to add a few carrots, onions to this. Or do a mixed roast with the squash, taters, carrots, celery, onion, mushrooms, cauliflower or brussel sprouts, and some chicken drumsticks. Same treatment as above. The best one dish winter meal ever.

[Storm Bride]

I also like squah cooked face up, with a bit of butter and a drizzle of maple syrup. It's an old standby, and very tasty, imo.