Sunday, November 3, 2013

Fairytale Pumpkins

November is when we start to think about making those pumpkin recipes that we have been collecting. You can use almost any pumpkin for cooking. I like the Fairytale myself.

Fairytale pumpkins can be used in any pumpkin recipe.
Low in calories and high in fiber, pumpkins are a good source of beta-carotene which converts into vitamin A. 
Pumpkin seeds are high in protein, iron, and the B vitamins. 

How to prepare a Fairytale Pumpkin for cooking.

Preheat oven to 400°F
Cut large wedges of the pumpkin for baking.

Scrape seeds, rinse the pumpkin off and lay in baking dishes. It’s okay if they overlap. Put the seeds into a large bowl for roasting later.

Use a baking pan that has sides because water will come out of the pumpkin as it bakes. Cover pumpkin wedges tightly with aluminum foil and bake in a 400°F oven for 90 minutes to 2 hours. Pumpkin is done when a fork slides easily through the thick part.

Let the pumpkin cool so you can handle it. Line a colander with a tea towel. Use a large spoon and scrape the pumpkin out of the shell. Place it in the tea towel and let it drain. You can wrap the tea towel around the pumpkin and pick it up to squeeze. After you get most of the water out of the pumpkin move it to the large bowl of your food processor and blend until smooth and creamy. If the pumpkin is runny and looks like it still has water in it, place it back in the tea towel to drain more. Finished pumpkin should be thick and hold it’s shape. If you leave water it in your finished product will be too runny.

You can freeze your cooked pumpkin for later use.
Happy November,
The Plant Lady ~ Linda

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