The Best Pumpkin Recipes You’ll Ever Eat
Don’t throw that Jack-o’Lantern away!
Hooray! Who doesn’t enjoy fall?
I know I do — especially here in Central Texas.
The slight crispness in the morning, the change in the sunlight, and the pumpkins! And butternut, Acorn, Kabocha, spaghetti, and more. Squash of many varieties fill the markets.
Squash are remarkably diverse in color and shape; they are nutritious and delicious. Squash and pumpkins are staple foods in many cultures though under-used by many cooks in North America.
Here we enjoy pumpkin pie and occasionally a butternut soup but rarely use pumpkin or squash as a weekly dish.
Winter squash, including pumpkins, contain are full of nutrients.
Along with sweet potatoes and carrots, all orange-fleshed squash is rich in vitamin A and beta-carotene. In addition, while each type has slightly different nutrient contents, all are high in vitamins C and B6, fiber, potassium, and magnesium.
For instance, my favorite butternut also contains additional vitamin E, niacin, thiamine, folate, manganese, and pantothenic acid, which helps the body break down and use fats.
All winter squash are quite low in calories, ranging from 55 to 90 calories per cup.
Fascinating facts about the squash family.
There are hundreds of edible squash and pumpkins varieties, which fall into three main groups: Cucurbita moschata, C. maxima, C. mixta, and C. pepo.
Most of what we think of as winter squash belongs to C. moschata, C. mixta, and C. maxima. On the other hand, most summer squash and inedible gourds belong to C. pepo, though Delicata and acorn squash belong there, too. This family includes gourds most of us don’t eat, such as luffas that we think of as bath sponges and bottle gourds which can be eaten in the immature stages.
You can store many of these varieties for up to a year, at 50 degrees in a dark place.
Yes, you can eat your fall pumpkin.
After creating a frightening jack-o’Lantern, you can still cook it.
But, that’s if you only carve it a day or two before the holiday, and cook it soon after.
Did you know that canned pumpkin is nearly always butternut squash?
These cans contain a mix of pumpkin and various winter squash, but it’s seldom 100% pumpkin.
Other squashes have a richer taste, are less fibrous, and contain less water. I’ve always gotten rave reviews for my pumpkin pie which is made with roasted butternut squash.
However, roasted pumpkin makes a delicious pie, too, and you can roast the seeds you scoop out of your jack-o’Lantern innards.
Roast winter squash and pumpkins with this roasting technique.
Heat the oven to 350 degrees F or 176 C.
Line a large baking sheet with parchment paper for easy cleanup.
With a sharp knife, cut the squash or pumpkin in half and scoop out the seeds.
Scrape out any obviously fibrous strings.
Cut the vegetable into manageable pieces, about 4 inches x 6 inches.
Brush the flesh side with cooking oil.
Place the pieces, skin side up, on the baking sheet.
Poke the skin sides with a knife a few times so the steam can escape
Bake for 45 to 50 minutes or until a fork easily pierces the skin.
Allow all the pieces to cool, and then scrape the vegetable off the skins. Now you can use the flesh in so many ways.
If I’m making a pie, I simply puree the flesh in the blender with the milk, eggs, and other ingredients. Then, pour into your uncooked pie crust, and it is ready to bake.
Use the same puree technique if you’re making a soup, ravioli filling, pumpkin bread, and so much more.
Or mash with a potato masher, season, and enjoy with a pat of butter.
Don’t toss the pumpkin or squash seeds.
Save all the seeds you scoop out.
Place in a bowl and swish them with your fingers to separate the fibers from the seeds.
Drain the seeds in a colander.
If you like salted seeds, heat salted water. Most people like about 1 tablespoon of salt to every half cup of seeds. Simmer the seeds in the water for ten minutes. Drain in your colander.
Heat your oven to 400 F or 204 C.
Spread the seeds on a baking sheet.
Coat the seeds lightly with oil.
Bake for 5 to 20 minutes. You need to check and remove the seeds from the oven when they appear light brown. Time will differ depending on the size of the seeds and their moisture content.
Allow them to cool, and they are ready to enjoy. You can eat small seeds, shells and all.
My mother used to peel and boil her squash, and they always ended up as an unappetizing, watery dish. Try roasting, and you will enjoy the caramelized, sweeter taste, I promise.
Be bold and try some new varieties of winter squash this fall. And don’t forget to eat your pumpkins, too.
Cindy’s all-time favorite pumpkin pie
Heat oven to 425 F or 218 C. You need a large pie pan ready with only a lower crust. I use a 9-inch pie pan.
I combine all the ingredients in a blender, but you can use a mixer bowl.
2 cups of cooked winter squash or cooked pumpkin
1 and 1/2 cup evaporated milk or cream
2 large eggs
1/4 cup firmly packed brown sugar
1/2 cup white sugar
1/4 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon allspice
1/8 teaspoon cloves
Pour the filling into the pie crust. Don’t overfill. If there’s a bit leftover, bake it in a separate small dish to enjoy as the reward of your labor.
I like to take a strip of aluminum foil and wrap it around the edge of the pie crust to prevent it from becoming too brown. Remove the foil for the last 15 minutes of baking time to allow the crust to brown slightly.
Place into the 425-degree oven for 15 minutes. Then, reduce the heat to 350 and bake for an additional 45 minutes. The filling will be firm when done.
Remove from oven and cool. Enjoy with whipped cream for a traditional dessert.
Try some of these recipes, which include ideas for main dishes.
Tantalizing recipes from the Blue Zones website
Even more recipes from Epicurious.com
I also love the taste-tempting recipes at African Vibes.
If you are a gardener, start planning for next year and explore unique varieties of squash you can grow.
Do you have a favorite recipe for pumpkins or winter squash? Would you please share or drop a link? I’m always looking for fresh ideas.