PREPARE FRESH PUMPKIN
Break off the pumpkin stem
Cut the pumpkin in half crosswise and scoop out the seeds and stringy material, save the seeds , they are good roasted Place the halves, cut sides up, on a foil lined baking pan. Cover and seal each half with foil, bake in a preheated 350º oven until the flesh is very tender, about 1 1/2 hours. Cool until able to handle, then scoop out flesh and mash with a potato masher, puree in a blender or processor If the puree is too watery, drain in a colander lined with cheesecloth
Puree will keep up to 5 days in the refrigerator and up to 6 months in the freezer.
ROASTED PUMPKIN SEEDS
1 Pumpkin
2 T Vegetable oil
Salt to taste
Scoop out the seeds and pulp from a pumpkin, and separate the pulp from the seeds, discarding the pulp. Rinse the seeds in a large colander under cold running water, removing any remaining clinging strings. Seeds will feel slippery to the touch under the water. Dump seeds, a small amount at a time, into paper toweling and dry. Spread onto a large baking sheet and allow to finish air-drying for an hour or so. When seeds are dry, toss them with the vegetable oil to coat well and sprinkle liberally with salt. Spread into a thin layer on the baking sheet and place in a 350º oven for 30 minutes, or until golden brown, stirring every few minutes to prevent burning. Remove from the oven and allow to cool before serving.
SALTED PUMPKIN SEEDS
2 c Water
1/4 c Salt
2 c Pumpkin seeds
Use the seeds of your Halloween pumpkins.
Combine water and salt in saucepan. Cook and stir until salt dissolves; cool. Add pumpkin seeds and soak overnight. Drain thoroughly. Pat seeds dry with paper towel. Place on a cookie sheet. Bake at 300º until seeds are dry, about 1 hour.
PUMPKIN CASSEROLE
This from an old New England recipe book of my Mother's
4 cups mashed or pureed pumpkin
1 cup béchamel or thick white sauce
2 cups diced ham
1 1/3 cups coarsely grated sharp cheddar cheese
2 hard-boiled eggs, sliced
1/2 cup broken soda crackers
2 tablespoons unsalted butter
Preheat oven to 350º
Mix together thoroughly the pumpkin, cream sauce, ham and 1 cup of the cheese. Place half of this mixture in a greased 2-quart casserole, then cover with the sliced hard-boiled eggs, and top with the remaining pumpkin mixture. Sprinkle the top with the coarsely crumbled soda crackers, the remaining cheese and dot with butter. Bake 30 minutes
PUMPKIN SAUCE
This is a cousin to apple sauce, spread on bread, ice cream topping.
2 Cups of pumpkin puree (from a fresh baked pumpkin
1/4 cup apple sauce or grated apple.
juice of 1/2 a lemon grated
lemon rind of 1/2 a lemon
1/4 teaspoon of cinnamon (heaping)
1/4 cup of honey.
Mix it all together
STUFFED PUMPKIN DESSERT
1 large pumpkin (6 pounds)
1 teaspoon salt, divided
1-1/2 pounds ground beef
3/4 cup finely chopped onion
1 small green pepper, chopped
1 small zucchini squash, chopped fine
1-1/2 cups cooked rice
1 can (8 ounces) tomato sauce
1/2 cup ham, chopped fine
2 eggs, beaten
2 garlic cloves
1 teaspoon dried oregano
1/2 teaspoon pepper
1/2 cup cider vinegar
Wash pumpkin; cut circle (about 6 to 7 inches) around the stem. Remove top and set aside; discard seeds and loose fibers from inside. Rinse good. Place pumpkin in large pan. Filling with 6 inches of boiling water and 1/2 teaspoon salt. Cover and simmer for 30 minutes or until pumpkin is almost tender but holds its shape. Carefully remove pumpkin from pan and drain well; pat dry. In skillet cook ground beef, onion, green pepper, and squash until beef is browned and vegetables are tender, drain well. Cool slightly. Place in a large bowl and add rice, tomato sauce, ham, eggs, garlic, oregano, pepper, vinegar and 1/2 teaspoon salt. Mix well. Place pumpkin in baking pan 9 x 13. Firmly pack meat mixture into pumpkin; replace top. Bake uncovered at 350º. for one hour...
Remove from oven. Let stand 5 to 10 minutes, remove top... Watch the amazed faces around the table as you slice the pumpkin into wedges and serve! Makes 6 to 8 servings.
FRUIT STUFFED PUMPKIN
7" pumpkin (add more ingredients for larger
2 c. peeled and chopped apples
1/3 c. brown sugar
1 tsp. lemon juice
1 c. raisins
1 c. chopped walnuts or pecans
1/4 tsp. cinnamon
1/4 tsp. nutmeg
dash of ground cloves
Wash and dry pumpkin. Cut off top as for carving. Be sure to cut at an angle so the top won't fall back in.
Scoop out pumpkin "gunk," saving seeds to roast later if so desired. Mix rest of ingredients in a bowl, adding more if pumpkin is larger. Fill pumpkin and replace lid. Bake on cookie sheet 2 - 2 1/2 hours at 350° or until inside of pumpkin feels soft (not squishy) when pierced with a fork. Serve hot or cold. Include some of the pumpkin when serving.
This is good as a side dish with dinner or as a topping for ice cream. Can use white raisins and/or craisins, add different nuts and spices. I added 1 box prepared Stuffing Mix, prepared according to directions, only substituted fruit juice for broth.
STUFFED PUMPKIN
2 pounds pumpkin
2 apples
1/2 cup pineapple chunks or tidbits
1/2 cup walnuts, broken (can use Grape Nuts so that there's no fat at all)
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon cloves
Wash pumpkin, then cut the top off the pumpkin and remove the seeds. Wash inside of pumpkin, then place cut side down in appropriate sized baking pan and bake at 350º for about 40 minutes or until soft. With a sturdy metal spoon, scrape out the cooked pumpkin, leaving a 1/8 to 1/4 inch thick shell. Set aside. Process the apples in a food processor or dice until chunky. Add the remaining ingredients and process until just mixed. Spoon into the pumpkin shell. Place top on pumpkin and bake in 400º oven for 45 minutes or until the filling is heated clear through.
SAVORY STUFFED PUMPKIN
5 to 6 pound pumpkin
1/2 cup chopped onion
1/2 sliced celery
2 tablespoon veggie broth
1 1/2 cups cooked brown rice
1/2 cup cooked wild rice
2 slices whole wheat bread, cubed
1/4 cup currants or raisins
16 oz can of whole peeled tomatoes, drained and chopped
2 teaspoons salt
1/4 teaspoon pepper
1 cup unsweetened apple cider
Heat oven to 375º. Cut 1 inch slice off top of pumpkin to make a lid. Remove all the inside stuff.
Cook onion and celery in veggie broth until tender. Stir in remaining ingredients except cider. Fill pumpkin with rice mixture. Pour cider over filling. Cover with pumpkin lid and place in 8x8x2 ungreased pan. Bake about two hours or until pumpkin is tender. Let stand 15 minutes. remove lid and cut into wedges.
BAKED STUFFED PUMPKIN
1 pumpkin, 3-4 pounds
Salt and pepper
1/2 cup chopped onion
1/2 cup chopped celery
6 slices whole wheat bread, toasted and cubed
1 apple, peeled and coarsely chopped
1/2 cup chopped nuts
1/2 cup raisins
1 egg, slightly beaten
2 tablespoons butter or margarine
3/4 cup chicken broth or fruit juice
Wash and dry pumpkin. Cut a large circle around stem; lift out and save. Carefully scrape out the seeds and pulp. Score the inside several times with a knife. Sprinkle inside with salt and pepper to taste. Set aside. In large bowl, combine onion, celery, bread cubes, apple, nuts, raisins, egg, butter and broth. Mix well. Lightly spoon stuffing into pumpkin (do not pack), leaving a little space at top for expansion. Replace lid. Place pumpkin in a 9-by-13-inch greased baking pan. Bake in preheated 350º oven for 1 1/2 hours or until pumpkin is soft to the touch and filling is hot. Serve immediately, scraping some of the soft pumpkin from inside with each serving.
