To roast seeds, rinse & blot dry. Toss in oil and spread on baking sheet. Bake at 250 degrees for 10-15 minutes. Add salt and spices, and have as a snack!
How to Select
Select pumpkins that are firm and heavy for their size.
How to Store
Short Term: Keep in dry, dark place. Use before skin turns soft or moldy. Long Term: Keep in dry, cool place, such as areas of basement or pantry. 2-6 months. Check regularly for mold. Freeze: Boil or bake until soft, puree or mash, pack in containers and freeze.
How to Prepare
Rinse. Cut and remove seeds. Bake, steam, microwave or boil until tender. Roast until soft, peel and purée. Make pumpkin pie, use purée for pumpkin soup, muffins, cakes, cookies, pancakes, breads & pudding. Bake or roast peeled chunks until soft with brown sugar or maple syrup.
Recipes with this vegetable
Black Bean and Pumpkin Soup
Don't be afraid of the pumpkin in this recipe! Pumpkin purée is full of nutrients and is a good substitution for cream to thicken soups!
Cranberry Pumpkin Muffins
Not your average muffin, these treats are loaded with pumpkin and cranberries.
Zest up oatmeal with a mix of healthy fall flavors and spices for a delicious, nutritious harvest breakfast!