A Season of its Own

"Oh how we love pumpkin season. You did know this gourd-ish squash has its own season, right? Winter, Spring, Summer, Pumpkin.... We anxiously anticipate it every year." ~Trader Joe's Fearless Flyer, October 2010

If you still have a pumpkin left from Halloween and Thanksgiving, you may be ready about now to pitch it in the trash and start your Christmas decorating. Stop! That decorative pumpkin is loaded with great flavor and lots of vitamins. You can cook it and serve it in a variety of ways – a side dish (it is a squash!), or use it to make soup, pancakes, muffins, bread, or pies.

Here’s the easiest way to cook a pumpkin:

1. Cut the pumpkin crosswise in half. Use a big knife. This is the  toughest part of the whole process.

2. Scoop out the seeds.

3, Place on a cookie sheet with edges, the pumpkin face down. Add a small amount of water to the tray, to help create steam.

Bake at 350 degrees until done. Approximately 30 minute to an hour, depending on the size of the pumpkins.

Test with a fork. When it pierces the skin easily, it’s ready.

After it cools enough to handle, the skin will peel off easily, leaving a lovely golden vegetable ready to be mashed or pureed. The color of fresh pumpkin is so different than that of canned pumpkin! What exactly do they add to canned version? If you have the space, you can package any extra pumpkin in plastic containers and freeze. It keeps well for months. I usually measure what I need for various recipes.

Here’s a few recipes for your fresh pumpkin

Pureed Pumpkin side dish:

Add cinnamon and brown sugar to taste. Maple syrup is also good. You can add some butter and salt if you like as well. Heat in the microwave. Enjoy with pork, salmon, or chicken.

Easy Low Fat Pumpkin Soup: 4 servings (1 1/2 cups each)

1/4 cup chopped onion

2 cups pureed pumpkin

1/4 tsp ginger

1 cup evaporated milk

1 cup skim milk
2 cups hot water
1 tsp maple syrup (can substitute with pancake syrup)

Directions: Microwave onions and 1/4 cup water in until onions are tender in a large microwavable bowl. Add the rest of the ingredients and microwave on high for 6 to 7 minutes or until heated through, stirring every two minutes. NOTE: You can also prepare this soup on the stove

Autumn Pumpkin Bread or Rolls (bread maker recipe)

1/2 cup diced carrots, cooked and pureed (you can use baby carrots to save time)

1/2 cup pureed pumpkin

1/2 cup unsweetened applesauce

*1/4 cup water

1 1/2 Tbsp butter or margarine

2 Tbsp honey

1 1/2 tsp salt

1 1/2 cups whole wheat flour
1 1/2 cups bread flour
1/4 tsp allspice
2 tsp active dry yeast

Place all ingredients in bread pan according to your bread machine directions. Select medium crust setting and the whole wheat cycle or the dough cycle for 12 dinner rolls.

For the rolls, when the dough cycle is completed, shape the rolls and place in 9 inch round pans or on a cookie tray. Cover and let rise in a warm place for 20-30 minutes. Hint: preheat your oven to warm or 200 degrees, then TURN OFF before you put the rolls in to rise.

Enjoy this special fruit with a season of its own. Bon appetit!