How to Cook Pumpkin

Posted on October 20, 2010

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Yesterday, we visited South Seminole Farm and Nursery to pick up winter vegetable starters for our garden.  We brought home Mustard Greens, Broccoli, Collards, Cajun Delight Okra and Red Sails Lettuce (which I cannot wait for its appearance into my salad bowl)!  Be sure to check out the nursery’s recipe page for recipes featuring food from plants available at the nursery.

 

When we were about to check out, Master Gardener Jim informed us they now have native, organic Seminole Pumpkins.

Master Gardener Jim With His Organic Pumpkin Harvest

 

My son was quick to point out they do not look like the pumpkins we are used to seeing.  The Seminole Pumpkin, cultivated by Florida Indians, comes in shades of variegated greens, yellow, dull orange, and we saw a few that are a beautiful white.

 

Judy over at the nursery taught me an easy way to cook pumpkin, and I thought I would share with you.  No need to worry about the stores running out of canned pumpkin this holiday season.  Pick up a couple of native or pie pumpkins, and have your own, fresh pumpkin ready.  *Tip*:  Remember the big jack-o-lantern size pumpkins do not work well, like the smaller ones do, for baking.

 

How to Cook a Pumpkin:

 

Judy at South Seminole Farm and Nursery’s Method:

Cut pumpkin in half.  Place on baking sheet cut side facing down.  Bake at 350˚ for an hour.  Remove seeds and strings, reserving seeds to roast later.  Scoop out your freshly cooked pumpkin.

 

Alternate Methods:

Poke holes in pumpkin.  Bake in oven at 350˚ for an hour, or if you are a microwave user, you can nuke it.  When pumpkin is cool enough to handle, peel the skin.  Remove seeds and strings, reserving seeds to roast later.   Scoop out your freshly cooked pumpkin.

 

Stay tuned for a Roasted Pumpkin Seed recipe tomorrow!