Generally it takes an hour in the oven at F or so. A couple of years ago, I tried cooking a Jack-o-lantern a couple of different ways. The first try was breaded and fried chunks. Strange but edible. My second, and now exclusive way of cooking it…I fill a large saute pan with chunks of the Jack-o-lantern and cook them down in a little olive oil and salt and pepper over low to medium heat, stirring occasionally.
After 20 to 30 minutes I crank it up and saute it for about 10 or more minutes until it gets soft, to the point of turning to mush and starts to get lightly browned.
Talk about a savory comfort food! I can make up a plate of it for myself as a meal on its own or use it as a side dish. Now I buy two or three Jack-o-lanterns every year just for cooking. I dump some frozen chunks into the pan and get started. And that would have been a waste of a perfectly sound 16 lb squash.
I cut the lid off it. Scooped the minimal pulp and seeds off each section with an indestructible ice cream scoop. Put the pieces skin side up on 3 baking sheets lined with parchment and baked at deg.
We ate chunks of the pumpkin while it was still warm with a little butter and healthy sprinkle of cinnamon. The remaining chunks I let cool in a large bowl, then stuffed into zippered sandwich bags roughly 1. The last hunks at the botom of the bowl were standing in juice so I poured off the liquid and mashed the remainder as a side dish. Maybe the pie pumpkins are sweeter, but this one suited us just fine. Also, you may lose more of the flesh if you peel using a knife.
Watch your fingers and cut on a flat surface on top of a board. You can use a damp cloth underneath the bard to stop the board from moving too much. To remove the seeds you can either cut the top off and scoop the seeds out the top or cut the pumpkin in half from top to bottom and remove the seeds from each half. After that, it may start to show signs of mould or begin to soften.
If you want to keep your pumpkin for longer then you should freeze it. To freeze a pumpkin you will need to peel the pumpkin, remove any wax or seeds from inside, chop into chunks, pop in a freezer bag and freeze for up to 6 months. Alternatively, cook it, turn it into pumpkin puree and freeze the puree for using later in a pumpkin pie or even baby food as its full of nutrients for your little one.
Senior Food Writer, Jessica Ransom, loves to roast pumpkin. The cooking time will depend on how small the pieces are but it will usually take mins. Smoked paprika, sumac or thyme work as great flavours to go with the pumpkin — you could try sprinkling these over instead of sage.
It also mashes well once cooked so can be used as an alternative to mashed potatoes. The most traditional of pumpkin recipes, the pumpkin pie. The whole family will love it! Carving pumpkins tend to have a higher water content, which makes them perfect for pureeing.
This pumpkin pie recipe needs g pumpkin flesh, which is steamed and pureed to make the spiced pie filling. Store the pumpkin flesh in a sealed container in the fridge so you can make the pie the next day. What a great way to savour that pumpkin after it has lighted the way to the trick or treat door!
Lovely idea! I'm totally eyeing up pumpkins as I wander around town, wondering if I can get away with 'rescuing' them. Too cute. I love what you said about dark chocolate - that would've been me but less subtle. I am afraid I am a pumpkin naysayer, but like you I don't like to waste so I thai curried the heck out the my leftovers!
It's definitely not as flavourful as a sugar pumpkin, but still works beautifully in baked things. Give it a second chance! Good on you for taking ten kids trick or treating in a place that doesn't really know what to do with this holiday!
My little peanut is a little too little, so maybe next year, for us Good thing it doesn't really tempt me. Better to have too much candy for the trick or treaters than to little, I say!
And yes! Pumpkin snickerdoodles are awesome! Your email address will not be published. Notify me of follow-up comments by email. Notify me of new posts by email.
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