Range top: Halve the pumpkin and scoop out the seeds and fibers. Cut the
pumpkin into large pieces, then peel each piece with a vegetable peeler. Cut
pieces into ½-inch cubes. Place the cubes in a large, heavy saucepan and
cover with about 1 inch of cold water.
Bring to a boil, reduce heat and simmer covered until tender, 10 to 15
minutes (larger pieces may take 20 to 25 minutes). Stir occasionally to
prevent scorching. Drain and mash, or process in food processor with a
little cooking liquid to moisten.
If desired, add a little margarine and seasonings (salt, black pepper, dried
thyme, etc.) and heat until margarine melts.
Oven baking: Preheat oven to 350 degrees. Halve pumpkin and remove the
seeds and fibers. Cut into 2-inch pieces and peel. Put peeled pieces in a
shallow baking dish and brush with melted margarine. Sprinkle with salt and
pepper. Bake, uncovered, 45 minutes, or until tender, brushing several times
with margarine. Serve as a vegetable.
Microwave: Weigh pumpkin to determine the correct timing; allow 6 to 7
minutes per pound. For a medium-size pumpkin, cut it in half vertically,
then scoop out the seeds and fibers. Place one half, cut side down, in a
12-by-8-inch microwavable baking dish. Microwave on high, uncovered, 18 to
22 minutes, or until tender, rotating dish once or twice during cooking
time. Repeat procedure for the other half.
Cool until easy to handle. Scoop out pulp and place in a blender or food
processor. Purée at medium speed until smooth.
Pumpkin Seeds
2 cups pumpkin seeds
2 tablespoons salt
2 tablespoons melted butter
vegetable oil
1. Separate pumpkin seeds from the pulp but don't wash the seeds.
2. Mix seeds, butter, salt, and stir.
3. Grease baking tray with oil and pour on buttered seeds. Gently shake
the pan to even out the seeds.
4. Bake seeds at 200 degrees F. for 45 mins.
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