PUMPKINS
scoop itUse an ice cream
scoop to scrape
out pumpkin
seeds. The large
size, curved
shape, and sharp
edges work better
than a spoon.EASY
ROASTED
PUMPKIN
PUREE
- Add to smoothies
- Whisk into
hot cereal
- Whisk into
- Stir into soups for
extra richness- Fold into
macaroni for a
creamy autumn
pasta dish
- Fold into
Preheat oven to
400 ̊F. Halve and
seed a pumpkin, and
place cut side down
on a baking sheet.
Roast 40 to
60 minutes or until
the halves start to
collapse when
touched. Cool, then
scoop out the flesh
and mash into
a puree.WHAT’S IN SEASON: HOW TO
PICK, PREP, AND COOK THE
GORGEOUS GOURDS THAT ARE
EVERYWHERE IN AUTUMN.
VARIETIES
TO TRY:
SUGAR PIE Sweet
and petite, this
little gourd has a
smooth flesh
that’s perfect for
purees and pies.RED KURI This pumpkin
look-alike (it’s actually a
squash) has a nutty flavor
and a major advantage in
the kitchen: Its skin is
totally edible.CINDERELLA This large
heirloom variety has
thick walls of deep
orange flesh, making it
an excellent choice for
roasting or stu� ing.LONG ISLAND CHEESE
The creamy flesh of this
cheese-wheel-shape
gourd has been pleasing
American cooks since
the early 1800s.IT'S THE GREAT
PUMPKIN! From porch
decorations to pie fillings,
pumpkins rule the fall
produce landscape. The
bright orange beauties are
related to winter squash and
can be used interchangeably
in recipes.
SHOP SMART Look for
smaller cooking pumpkins
that are sold alongside
winter squash. Big
Halloween pumpkins are
pretty, but they don’t have
much flavor and can be
watery or stringy when
cooked.
KEEP IT COOL Whole,
unblemished pumpkins will
keep for months when
stored in a cool, dark, dry
place. (Basement and garage
shelves are ideal.) Cut
pumpkins should be seeded,
wrapped in plastic wrap, and
stored in the fridge to keep
them from molding or
drying out.
CUT SAFELY First trim
the bottom of the pumpkin
(or squash) so that it sits flat
on the cutting board. Use a
sharp, sturdy knife, and go(^4) GREAT
WAYS TO
USE IT
slowly, wiggling the knife
back and forth to keep it
from getting stuck.
KNOW HOW MUCH
YOU NEED 1½ pounds of
fresh pumpkin will yield
about 1½ cups of pumpkin
puree, which is about the
same amount as a 15-ounce
can of pumpkin.
SAVE SOME FOR
LATER Both cooked
pumpkin puree and peeled,
cubed raw pumpkin freeze
well for year-round
pumpkin goodness.
SPICE IT UP Want to go
beyond pumpkin pie spice?
Try pairing pumpkin with
ginger, cumin, curry
powder, sage, or rosemary
in savory recipes.
EAT THE SEEDS!
A quick toss in low-sodium
soy sauce or spices and
20 minutes in a 350°F oven
turn cleaned pumpkin seeds
into crunchy snacks.
—Mary Margaret Chappell