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Steam 1 1/2-2 inch chunks for 15-20 min.  Use for puree or top with butter.

Boil 1 1/2-2 inch chunks in salted water for 8-10 min, or until tender.

Bake at 350ºF in halves (face down in a baking pan with a little water) for 40-45 min or whole (cleaned out and brushed inside with melted butter) with lid for 35-40 min, or until adequately softened.

Saute 1/2-inch slices of pumpkin until golden brown on both sides with onion rings, fresh grated ginger and a pinch of salt or sweeten slightly with drizzled honey or maple syrup.

Pumpkin seeds are a great snack.  Scoop out seeds, rinse in colander, separating stringy stuff.  Pat dry and put I bowl with 2 Tbls of soy sauce and a minced clove of garlic,  Marinate for 30 minutes.  Drain and pat dry again.  Bake at 250ºF for 50-60 minutes, stirring once or twice.  Allow t cool and crisp up.

Storage:  store pumpkin in a cool, dry place.  Pumpkin will last at room temperature for several weeks, and at 40-50º for several months.  Do not refrigerate unless cut open.