Monday, October 20, 2014

cooking pumpkins

I don't know about you, but when a recipe tells me to peel a pumpkin or large squash, I say no way. I did try it once a long time ago - a waste of energy.  So this morning I took our pumpkin, washed it, and poked it all over with a thin, sharp knife. It went into the oven at 350 for an hour, at which time I was able to cut it into quarters. Still, I wanted it softer so I put it back in for thirty or forty minutes more.


Oh, so nice and creamy!  And lots of seeds for my muesli.



This is the last of the vegetables my brother's nice client had given us - an eggplant, butternut and spaghetti squashes, two big beets, garlic bulb, one red and one yellow onion and this pumpkin. Thank you!

*I have since found out that it was a Sunshine squash! Sure looked like a pumpkin to me.

4 comments:

  1. how lovely! My Grandmother just the other day told me that she also does squash this way, so simple and I am going to follow suit!

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    1. Well, that's what I had read, too - that you can cook spaghetti squash this way, so why not other kinds? Anyway, try it, Elizabeth!

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  2. I cook squash/pumpkin without peeling too, but I never thought of leaving the seeds in! Did you have to wash off your seeds? Retoast them? I'm curious!

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    1. It's a bit messy to clean them from the pulp, but I left you a comment about what I do on your blog.

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