Pumpkin 101 - Cooking with Raw Pumpkin

To use uncooked pumpkin it must be peeled first. Cut the pumpkin in half and scoop out the seeds and fiber. Using care and a sharp knife, peel the pumpkin halves and then cut into wedges, cubes or desired size. Raw pumpkin is usually used in savory dishes such as pumpkin stew or tagine.

Pumpkin 101 - Steaming a pumpkin

Steaming pumpkin wedges, slices or cubes is simple. Cut the unpeeled pumpkin into the desired size and scoop out the seeds and fiber. Place the pieces in a steaming basket and place a cover over the top. Steam over boiling water in a large pot for roughly 15 minutes. Remove and let cool completley, then peel and use.

Pumpkin 101 - Baking a pumpkin

Pumpkin is usually precooked before being used in a dish. This can be accomplised in a number of ways, depending on the desired end dish. Pumpkin puree is commoonly used in recipes and to make pumpkin pie. You can make a puree by baking the pumpkin, either whole or in halves or wedges, then pureeing the pumpkin flesh in a food processor.

Remember the texture of the puree will depend on the type of pumpkin you use. Cooking pumpkins yield a finer texture, while carving pumpkins are more fibrous.

Baking a pumpkin is simple, and once it is baked it can be easily peeled, seeded and used. Place a whole pumpkin (3-4 pounds) on a baking sheet and put in a preheated 350 degree oven for around 1 1/2 hours. A sharp knife should easily pierce through the flesh. Remove the pumpkin from the oven and let it cool. When cooled enough to handle, peel off the skin and cut the pumpkin in half. Scoop out the seeds and their fibers with a large spoon.

If your pumpkin is over 3-4 pounds, then you will need to cut or quarter it. To do this, use a sharp knife and start by the stem cutting into the seed cavity. Run the knive down the side of the pumpkin. Repeat on the other side. Scoop out the seeds and set aside or discard.

For halves, bake in a preheated 350 degree oven with cut sides down for roughly 40 minutes. For wedges, you can bake for 15-20 minutes.

Pumpkin 101 - Choosing a Pumpkin for Cooking

While all pumpkins can be cooked, the best ones to use have a relatively small, seed cavity and thick, flavorful flesh that is fine-grained rather than fibrous.

The round Sugar Pie is my favorite and most commonly used pumpkin. They are also known as the New England Pie, Small Sugar, Boston Pie and Northeast Pie pumpkin. They generally range in size from 6 to 8 pounds.

When choosing a pumpkin to cook with, it should feel heavy in the hand and be firm, not soft to the touch. The stem must be in tact to maintain the protective integrity of the skin.