Pumpkins

http://www.flickr.com/photos/the_girl/

This time of year, we see these orange orb-like squash in market displays and on doorsteps all over town. Yet, this bounty is good for more than just holiday decoration. Pumpkin is very rich in carotenoids, which are known for keeping the immune system of an individual strong and healthy. And as for taste, fresh pumpkin can add a whole new depth of flavor to your recipes. While canned pumpkin can be more convenient, it doesn’t compare to fresh when it comes to flavor.  Pumpkin especially lends itself well to soups, baked goods, and savory dishes.

When You Need Fresh Pumpkin Puree:

Use this simple method when you want the pulp mashed or pureed, keeping in mind that 3 pounds of fresh pumpkin yields 3 cups of mashed cooked pumpkin.

Step 1: Place whole, uncut pumpkin on a foil-lined baking sheet. Bake at 350° for 90 minutes or until tender, turning baking sheet occasionally. Remove from oven, and cool.

Step 2: Next, peel the pumpkin. After you’ve baked the pumpkin and allowed it to cool thoroughly, you should be able to remove the peel with little effort.

Step 3: To clean the pumpkin, remove the seeds and stringy pulp with a large spoon. Then process the flesh in a food processor or by hand (using a potato masher) until smooth.

For Fresh Raw Cubed Pumpkin:

Step 1: Cut straight down to one side of stem with a large, heavy knife.

Step 2: Clean out pumpkin halves, spooning out the seeds and stringy pulp.

Step 3: Place pumpkin half, cut side down, on a cutting board. Using a downward motion with the knife, remove the peel in small sections.

Step 4: Cut peeled pumpkin into wedges, then hold wedges firmly while cutting into cubes. Proceed with recipe.

Tips from cookinglight.com.