Recipe#11265
Title: Preparing Pumpkin
From: maxheadroom@clo.com (Thomas the Inquisitive)Newsgroups: rec.food.recipes
Subject: Preparing Pumpkin
Date: 20 Oct 1997 05:53:43 -0600
Message-ID: <3448b2d5.2872687@news.clo.com>
PUMPKIN
Here's how to Prepare it. (Cook it)To Prepare for cooking:
How you plan to cook the pumpkin determines what should be done with
it. Small pumpkins can be baked whole, in which case you need only
cut a circle around the stem, making a lid, and scoop out the seeds
and pulp. Pumpkins to be boiled should be cut into 2-3 inch chunks or
strips AND peeled.
BOILED PUMPKIN
1 (3-4 lb) ripe pumpkin, cut into 2 -3 inch chunks or strips and
peeled
1 quart (liter) water (boiling)
1-1/2 tsp salt
pinch pepper
2-3 Tablespoons butter
Place pumpkin, water, and salt in large saucepan. Cover. Boil for
25-30 minutes, until fork tender. Drain off water. Add pepper and
butter and serve.
110 calories per serving (serves 4)
MASHED PUMPKIN
Boil and drain as directed above. Mash. Add pepper and margarine or
butter. If desired, also add 2-3 TBSP milk or cream and beat until
fluffy with electric mixer (like making mashed potatoes).
Also good adding some brown sugar or honey to this.
BAKE for PUREE
1 (6-7 lb) ripe pumpkin
1/4 tsp salt
Preheat oven to 375 F.
Halve pumpkin crosswise and scoop out seeds and strings. Place halves
in a large baking dish, hallow side down. Bake uncovered 1-1/2 to 2
hours until fork tender. Remove from oven and cool. Scrape pulp from
shells and puree in blender a little at a time (or food processor).
Mix in salt. Use immediately in any recipe (like pumpkin pie) that
calls for pumpkin puree.
Makes 1 quart of prepared pumpkin puree for pumpkin pies.
NOTE: 1 lb raw pumpkin yields 1 cup cooked pumpkin (1 serving).
75 calories per cup.
BAKED Whole Pumpkin
1 (4 lb) ripe pumpkin
1 tsp salt
1/4 tsp pepper
3 Tbsp butter
Preheat oven to 375 F.
Cut a 3 inch circle around stem.
Remove and save as a lid
Scoop out seeds and strings.
Sprinkle with salt and pepper (in pumpkin).
Place Pumpkin on ungreased baking sheet and set lid on try skin side
down.
Bake uncovered 1 to 1-1/2 hours until fork tender.
Test for doneness after 45 minutes of baking time.
Cut into wedges to serve.