How to handle a sugar pumpkin

[bobmark226]

I bought a couple of sugar pumpkins at a farmstand, but have never used them before. What's the best way to handle them? I was thinking I should quarter them and then peel? Then cut in one inch chunks and simmer, then puree?

Is that the best way? Any tricks or suggestions?

TIA,
Bob, clueless in Manhattan

[mrswaz]

Is that the same as what we call a pie pumpkin? I just cut mine in half, and scoop out the seeds. Then I put them cut side down in a baking pan sprayed with cooking spray. I bake them at 350 for about an hour- but depending on the size of the pumpkin, start checking at 30 minutes. Once they are soft all the way through I let them cool a bit and scoop the flesh out. Then it's ready to be prepared for pie, or seasoned and eaten. Yum.

I've seen other recs for adding an inch of wtaer to your pan so the pumpkin steams- but I prefer a more concentrated flavor. If you're not going to be able to keep an eye on the pumpkin, you might want to add the water- that keeps the edges from burning and overcooking.

[bobmark226]

Is that the same as what we call a pie pumpkin? I just cut mine in half, and scoop out the seeds. Then I put them cut side down in a baking pan sprayed with cooking spray. I bake them at 350 for about an hour- but depending on the size of the pumpkin, start checking at 30 minutes. Once they are soft all the way through I let them cool a bit and scoop the flesh out. Then it's ready to be prepared for pie, or seasoned and eaten. Yum.



Yes, it is, or at least I assume so.

Thanks, that looks nice and easy.

Bob

[cangoss]

You definitely don't want to boil it - that would make it even more watery. You can bake it as described above, or (if you have a new microwave?) do it in the microwave. I usually quarter them clean them out, then put them in a dish in the microwave covered in saran wrap. Cook until it's really tender and a fork goes into the center easily. Then use an ice cream scoop to scoop it out of the peel. I throw it into the food processor to puree it, then put 1 cup portions into ziplocks and freeze it.

[bobmark226]

You can bake it as described above, or (if you have a new microwave?) do it in the microwave.

Yes, I do; I couldn't live without one and moved the one from the apartment up until I replace the burnt out one. This sounds good too, and being as I bought five or six of the little buggers, now sitting on my backyard patio, I'll try it both ways.

Thanks!
Bob

[pes]

Hi, Bob. I always enjoy all the recipes you post. If you want to serve them at a meal,cut off the top, scoop out the insides and fill them with applesauce. Place the top back on and roast them at 350 degrees for an hour or so (it depends on how big your pumpkin is) until they are tender but not mushy. This idea is from the Barefoot Contessa Cookbook. The combination of the pumpkin and the applesauce is great!