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The Honolulu Advertiser
Pumpkin's as versatile as squash | The Honolulu Advertiser | Hawaii's Newspaper
Posted on: Wednesday, October 31, 2007

FOOD FOR THOUGHT
 Pumpkin's as versatile as squash

By Wanda A. Adams
Advertiser Columnist

Video: Food editor Wanda Adams cooks squash
 •  Layer lovers' lasagna
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Pumpkin is a vegetable, but we treat it like a fruit, using it in sweet preparations and forgetting that pumpkin can do anything squash can do in entrees and side dishes.

Choose only small-to-medium pumpkins labeled "sugar," "eating" or "pie"; do not use jack-o-lantern pumpkins. (Or substitute kabocha pumpkin or winter squash.)

Cutting and cleaning: If you're going to stuff the pumpkin, draw a circle around the stem end the circumference of the desired "lid." Using a pointed screwdriver, puncture the pumpkin a couple of times, twisting the tool through the skin and flesh about an inch apart. With a short, sharp, strong knife (or a flexible serrated blade) penetrate the puncture points at a 45-degree angle and cut an even circle around, sawing (this takes a little muscle and dexterity). Pry out the circle. Working on newspaper with a long-handled sharp spoon, remove seeds and strings. Leave whole, cut in half or into large chunks.

Cooking: Pumpkin or squash chunks can be cooked by these methods (for 2- to 3-pound pumpkin or squash; test for doneness by poking with fork):

  • Steam over boiling water 25 to 30 minutes.

  • Roast at 400 degrees on foil-lined and oiled jelly roll pan, about 45 minutes.

  • Microwave on high, skin side up, until pumpkin is tender, about 5 to 7 minutes.

    Some ideas for using pumpkin:

  • Leave pumpkin whole but cut out large, round lid, as above. Steam or roast until half done. Fill pumpkin with favorite bread stuffing; roast at 350 degrees until pumpkin is tender and stuffing is cooked. Serves 6.

  • Per serving: 125 calories, 4 g protein,1 g fat, 26 g carbohydrate, 500 mg sodium

  • Leave pumpkin whole but cut out large, round lid, as above. Place pumpkin, lid side down, on foil-lined, oiled jelly roll pan. In a bowl, toss together 4 small red potatoes, 2 carrots in chunks, 1 chopped onion, 1 tart apple in eighths, 1/4 teaspoon of thyme, 2 sliced cloves garlic with 2 tablespoons EACH melted butter and olive oil, and salt and pepper to taste. Arrange around pumpkin. Roast 1 hour at 400 degrees, stirring vegetables half way through cooking time. When pumpkin is tender, fill with roasted vegetables and serve. (From Cooking Light magazine). Serves 6.

  • Per serving: 165 calories, 3 g protein, 30 g carbohydrate, 3 g fiber, 5 g fat (2g sat fat), 5 mg cholesterol, 231 mg sodium

    Send recipes and queries to Wanda A. Adams, Food Editor, Honolulu Advertiser, P.O. Box 3110, Honolulu, HI 96802. Fax: 525-8055. E-mail: wadams@honoluluadvertiser.com.

    For more information about our 150th anniversary cookbook, call 535-8189 (message phone; your call will be returned). You can order the cookbook online.

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