Pie (Sugar) Pumpkins
Storage and Handling:
Store Pumpkins in a cool, dry, and well-ventilated space for up to a month. They will not keep as long at room temperature or if there are any visible blemishes. Once you cut into a squash, you can store clean (de-seeded) pumpkin pieces in a plastic bag in your fridge for up to a week.
Pie Pumpkins can be cooked using the ‘Simple Cooking Method for Winter Squash’ below to make fresh pumpkin puree to use in pie, bread, cookie and cake recipes. Once you scoop the flesh out of the skin after it’s been cooked, puree the flesh in a food processor to make it smooth.
Pie Pumpkins can also be stuffed with savory stuffing and baked, or with sweet bread pudding and baked.
Use the flesh for soups and pasta dishes.
The seeds are wonderful roasted with a little salt or tamari.
Simple Cooking Method for Winter Squash:
Preheat oven 350 degrees
Carefully slice your squash in half and scoop out the seeds. You may save the seeds for roasting or discard them into your compost or trashcan. Brush a little olive oil around the rim of the two squash halves and place cut side down in a baking dish. Fill the baking dish with 1 to 2 inches of water, wine, or broth and bake in the oven until a fork will easily pierce through the skin, about 25-45 minutes, depending on the size of the squash. Be sure to check and make sure the liquid doesn’t totally cook out of the pan. Add more if needed.