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Fresh Pumpkins..

Posted by on Sep. 23, 2010 at 10:00 AM
  • 13 Replies

Ok so my MIL brought over some small pumpkins for me..I guess just to sit there and look pretty. But i keep wanting to use them for something. Some sort of food. It doesn't matter what it is, i just dont want them sitting there rotting. So can you ladies help with some great easy recipes for fresh pumpkins. Ive never cooked with them before so explain what i do..thanks!!!

by on Sep. 23, 2010 at 10:00 AM
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Replies (1-10):
SouthKonaMomma
by on Sep. 23, 2010 at 10:20 AM
Slice in half, scoop out the seeds-save them- and steam in a big pot! Yummy and easy, you can sprinkle brown sugar on them & cinnamon, with a little butter. Yummy!!
Or you can slice, seperated from shell-like you would a cantaloupe and add to a stew or vege soup like you would a potatoe!
SouthKonaMomma
by on Sep. 23, 2010 at 10:22 AM
Oh ya! And then you wash the seeds and cover lightly in olive oil and salt and bake on a cookie sheet! Stir midway thru, return to oven- and about 20 mins later- homemade roasted pumpkin seeds!
IllinoisHawkeye
by on Sep. 23, 2010 at 10:23 AM
You can bake them like a squash (lots of simple recipes). Slice in half (or cut off the top), Scoop out the seeds (you can even roast them!) add a little salt and pepper and some healthy fat (a little butter or olive oil) and bake - yum!
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littlepunk06
by on Sep. 23, 2010 at 10:25 AM

yumm thanks you so much!!!

smurfy88
by Jessica on Sep. 23, 2010 at 12:44 PM

BUMP!

eastcoastmama11
by on Sep. 23, 2010 at 12:52 PM

I have a super delish recipe I just tried last week!
First you roast it.
Preheat the over to 400 degrees.
Cut the pumpkin in half, and scrap the seeds out.
Drizzle with 2.tbsp of olive oil, and sprinkle 3/4 tsp. of salt, and 1/2 tsp of pepper.
Place it cut side down on a baking sheet and bake for about 30 minutes... until pumpkin is tender, but not totally soft (If it is too soft the middle will have sunken in.)
Then you cut it into 2 inch wedges.
After you cut it.. you poke fresh sage leaves into the flesh, sprinke with a tinnnyyy bit of Kosher salt& a little more olive oil, and Broil it about 6 minutes until they are sizzling and sage is crisp.

It came out soo yummy.. good luck!

littlepunk06
by on Sep. 23, 2010 at 12:55 PM


Quoting eastcoastmama11:

I have a super delish recipe I just tried last week!
First you roast it.
Preheat the over to 400 degrees.
Cut the pumpkin in half, and scrap the seeds out.
Drizzle with 2.tbsp of olive oil, and sprinkle 3/4 tsp. of salt, and 1/2 tsp of pepper.
Place it cut side down on a baking sheet and bake for about 30 minutes... until pumpkin is tender, but not totally soft (If it is too soft the middle will have sunken in.)
Then you cut it into 2 inch wedges.
After you cut it.. you poke fresh sage leaves into the flesh, sprinke with a tinnnyyy bit of Kosher salt& a little more olive oil, and Broil it about 6 minutes until they are sizzling and sage is crisp.

It came out soo yummy.. good luck!

that sounds delicious!!! thank you so much!!!

eastcoastmama11
by on Sep. 23, 2010 at 12:58 PM


Quoting littlepunk06:


Quoting eastcoastmama11:

I have a super delish recipe I just tried last week!
First you roast it.
Preheat the over to 400 degrees.
Cut the pumpkin in half, and scrap the seeds out.
Drizzle with 2.tbsp of olive oil, and sprinkle 3/4 tsp. of salt, and 1/2 tsp of pepper.
Place it cut side down on a baking sheet and bake for about 30 minutes... until pumpkin is tender, but not totally soft (If it is too soft the middle will have sunken in.)
Then you cut it into 2 inch wedges.
After you cut it.. you poke fresh sage leaves into the flesh, sprinke with a tinnnyyy bit of Kosher salt& a little more olive oil, and Broil it about 6 minutes until they are sizzling and sage is crisp.

It came out soo yummy.. good luck!

that sounds delicious!!! thank you so much!!!

no problem, mama. Good luck, lemme know how it comes out!

East Coast Mama
in lovegirl on a swing




e-doolittle
by Kelly on Sep. 23, 2010 at 2:07 PM

You could make pumpkin bread with the steamed or baked flesh.

rkoloms
by on Sep. 23, 2010 at 8:32 PM

This is wonderful, especially if you are planning a vegetarian Thanksgiving:

"THREE SISTERS" STEW
6 servings

In Native American mythology, squash, corn, and beans are known as of the "three sisters." These are the very crops, along with garden vegetables, that the harvest festival of Thanksgiving is meant to celebrate!

1 small sugar pumpkin or 1 large butternut or carnival squash (about 2 pounds)
1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, minced
1/2 medium green or red bell pepper, cut into short, narrow strips
14- to 16-ounce can diced tomatoes, with liquid
2 cups cooked or canned pinto beans
2 cups corn kernels (from 2 large or 3 medium ears, or frozen)
1 cup homemade or canned stock, or water
1 or 2 small fresh hot chiles or jalapenos, seeded and minced
1 teaspoon each: ground cumin, dried oregano
Salt and freshly ground black pepper
3 to 4 tablespoons minced fresh cilantro
Preheat the oven to 400 degrees. Cut the pumpkin or squash in half lengthwise and remove the seeds and fibers. Cover with aluminum foil and place the halves, cut side up, in a foil-lined shallow baking pan. Bake for 40 to 50 minutes, or until easily pierced with a knife but still firm (if using squash, prepare the same way). When cool enough to handle, scoop out the pulp, and cut into large dice. Set aside until needed. Heat the oil in a soup pot. Add the onion and sauté over medium-low heat until translucent. Add the garlic and continue to sauté until the onion is golden. Add the pumpkin and all the remaining ingredients except the last 2 and bring to a simmer. Simmer gently, covered, until all the vegetables are tender, about 20 to 25 minutes.
Season to taste with salt and pepper. If time allows, let the stew stand for 1 to 2 hours before serving, then heat through as needed. Just before serving, stir in the cilantro. The stew should be thick and very
moist but not soupy; add additional stock or water if needed. Serve in shallow bowls.

Robin in Chicago

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