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A few tricks to treat yourself to some pumpkin

October 20th, 2011 No Comments

Even if you’re not getting festive for Halloween, you don’t have to pass by the massive pile o’ pumpkins at the grocery store.  Pick out a good one and cook it up at home!   There’s a list of great recipes at the bottom of this post. Even if you are carving it up for display, we might as well grab a good one so we can cook Jack’s eyes and mouth we pop out, right

According to Dawn Bryan, founder of Qualipedia, all pumpkins aren’t created equal.  Here’s what need to know:

1.  A mature pumpkin will be difficult to scratch, bright orange, have a green stem and be fully hardened.  A shiny skin indicates that it was picked too soon; also check for scaring, soft spots and bruises.

2.  Look for a pumpkin which feels heavy for its size, as it will tend to have more dense, edible flesh.

3.  Popular “pie pumpkins” include the Small Sugar (also known as Sugar Pie, New England Pie, and Northern Pie), Winter Luxury, Cinderella, The Cheese, and Golden Cushaw.

I’ve never been a fan of pumpkin pie, I saw roast that baby!  It’s a good substitute when you get tired of butternut squash or sweet potatoes too.

Pumpkins are:

  • fat-free
  • good source of vitamin C and vitamin A
  • Loaded with antioxidants

If you toast the seeds (instructions here), you’re getting added:

  • Fiber
  • Vitamin A, B, E
  • Potassium
  • Protein
  • Iron

Thanks for the info Dawn!

Now for the recipes:

All recipes are from Epicurious and most were published in Bon Appetit (my favorite place for interesting recipes).


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