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Maybe you were inspired by my post last month, asking for fresh pumpkin recipes. Or maybe one showed up in your CSA box and has been sitting on your counter for the last week, gazing at you serenely as you try to figure out what to do with it. However you came to be in possession of a cooking pumpkin, now that you have one, you've got to determine how to deal with it. Apartment Therapy Kitchen has a post up today on the best way to crack open a cooking pumpkin, so that you can extract the seeds (delicious toasted with a little butter and salt) and roast/steam/bake the flesh for delicious eating. Their pictures take you through the process of cutting open the pumpkin and are really helpful if you're feeling a little daunted by your pumpkin's tough exterior.
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10-11-2007 @9:39AM LinC said... All that pumpkin knife-work scares me. Alton Brown on Good Eats had an easier method (at least I think I got it from AB). Take your biggest chef's knife. Push is firmly down into the flesh of the pumpkin, blade first. Then hold the knife and whack the whole pumpkin up and down on the cutting board (or the cutting board on the floor) until the pumpkin splits. This works best for smaller pie pumpkins. I scoop out the innards, put the pumpkin cut-side down on a rimmed cookie sheet and back at 300 until the skin browns and the pumpkin collapses. That way it drives off the excess moisture. Cool and then puree in the food processor. Better than canned pumpkin!
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10-21-2007 @9:05AM sharon langer said... I didn't know anyone was looking for fresh pumpkin recipes, this is my favorite. Stuff it with your favorite meatloaf recipe. Bake @ 350 about an hour. I use a meat thermometer & when it reaches beef temp, it's done. Lately, I've been substituting about 2/3's of the ground beef with Morningstar Farms substitute meal starter (veggie burger) I can't tell the difference.
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