Shan19
Sat Sep 11, 2004 12:23 pm
Food.com Groupie
This is what I was able to find on the internet. Others might have a better idea.
Quote:
How do I cook pumpkins?
Smaller, pie pumpkin varieties such as the New England Sugar or Baby Pam are good to use for cooking because they have a sweeter flavor. Choose a pumpkin that is heavy for its size (about 3-5 pounds), has a hard rind, and is free of blemishes or bruises. A 3½ lb. pumpkin yields approximately 1 cup of pumpkin puree. You can bake, boil, steam, or pressure-cook fresh pumpkin.
Microwave: On high, 7 minutes per pound.
Oven: Halved, cut-side down, 425 degree oven at least one hour.
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Stove: In small amount of water, puncture and cook whole, or peel and cut into 1-inch cubes. Boil covered until tender.
To puree the cooked pumpkin, scoop out and process in a blender until thick and smooth. May be refrigerated up to 3 days. Use this pumpkin as you would pumpkin from a can. To freeze the cooked pumpkin, pack in bags or plastic containers for up to several months
Preheat the oven to 350 F. Cut a little triangular window into the flesh of the pumpkin. Place on a baking sheet and cook for an hour or so, depending on the size of the pumpkin.
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NOTE: Follow steps 1 to 4 to cook any fresh pumpkin. You can also peel and cube or mash it and serve it as you would squash or sweet potatoes.
1. turn oven on to 350deg F (175deg C). Wash outside of pumpkin with vegetable brush and water to remove dirt. Cut out the lid of the pumpkin as you would for a jack-o'-lantern, but cut the lid about 21/2" to 3" (6 to 8 cm) out from the stem.
2. With the lid off. scrape out seeds and membranes. Save seeds to toast
3. Place butter or margarine and the spices inside pumpkin. cover with lid, and place pumpkin on oven-proof dish. Set it in 350deg F (175deg C) oven and set timer to bake for 60 minutes.
4. After 60 minutes, use potholders to remove pumpkin (on its dish) carefully from oven. Set on heat-proof surface. To test doneness, lift lid. wait a few seconds for steam to subside, then stick a table fork into the pumpkin flesh near the opening. It should feel quite soft, like a baked potato. If done, set pumpkin aside on heat-proof surface and turn off oven. If still too hard, return it to oven and bake until soft. Pumpkin may be baked ahead of time and kept unrefrigerated up to 3 hours before filling and baking with stew.