Once you bake your own pumpkin – you’ll never go back to canned
The secret to cooking anything with pumpkin is the … pumpkin. Canned pumpkin and fresh pumpkin taste like two different things. Once baked, measure out what the recipe calls for and put the excess pumpkin in freezer bags for the next pumpkin pie, soup, bread or side vegetable.
If you want to go one step further, growing pumpkins could not be easier. If you have space in your garden, throw a few seeds in the hills next spring. Harris Seeds has an excellent variety of pumpkin seeds from which to choose.
The great big orange pumpkins used for carving at Halloween can be used, but optimally look for pumpkin varieties with a thick meat such as :
– Small sugar pumpkins
– Cheese pumpkins
– White or Lumina
– Cinderella pumpkins
– “One too many” pumpkins
– Heirloom pumpkins
– Choose your pumpkin
– Baking Sheet lined with tinfoil
– a little melted butter to wash the edges of the cut pumpkin
1. With a long knife, cut your pumpkin in half. Remove the seeds and save to make toasted pumpkin seeds for snacks, or use for planting in the spring for your own pumpkin crop.
2. If the halves are large divide again.
3. Brush a little melted butter on the cut edges.
4. Place it cut side down on the cookie sheet.
5. Cook for about 50 minutes or until it is soft and mushy.
CHEF ROBIN WHITE
Chef Robin White has owned over 10 restaurants in her career. Her focus today is teaching and promoting the use of fresh and local foods in recipes. She encourages people to embrace dining at home as a part of their lifestyle. Table settings, food presentation and wine pairings are all a part of the experience.
Chef Robin was inducted into the Les Dames d’ Escoffier in 2017.