By Heidi Lewis T-day is a red-carpet day for veggies—centerpieces of squash ringed by mums, and soufflés of sweet potatoes. Super veggie duos, like green beans and onions, peas and corn, make grand entrances. Even dessert is veggie-focused—pumpkin pie trumps apple pie for many. For Thanksgiving, fruits let veggies have their day in the limelight. [...]
Pumpkins populate “punkin’” patches and make spooky faces from door steps and window sills around Halloween, but Sugar Pie pumpkins are the sweet and mellow ones used for cooking—not scary, and 100% tasty. And unlike their jack-o’-lantern brethren, they are thin-skinned for easy peeling.
Preparation TipsRinse pumpkin under cold water. Cut in half, scrape insides clean of seeds and pulp (reserve clean seeds to make pepitas, or roasted pumpkin seeds), and rinse out with cold water.
- Oven roast: Preheat oven to 350°F. Place face-down on a baking sheet, and roast until fork-tender (usually 45 minutes to an hour, depending on size).
- Microwave: Place face down in a glass container, and microwave on high for 10–15 minutes or until fork tender.
- Boil: Peel off hard outer rind with a sharp paring knife or veggie peeler. Cut pumpkin flesh into large chunks, rinse in cold water, and place in a large pot with about a cup of water. Bring to a boil, cover the pot, and simmer for 20–30 minutes or until fork tender. (Reserve the liquid for a soup base if desired.)
Storage TipsSugar Pie pumpkins can be stored in a cool, dry place, out of direct sunlight for up to a month.
Nutritional TipsPumpkins are chock full of the antioxidant beta-carotene, as evidenced by their orange color.
My family has many birthdays in October and November. Luckily these involve pumpkin pie. Inspired by the pumpkin pies gobbled up by ten-year-olds at my twin girls’ birthday party, my stepmother Linda Corso (creator of Delilah’s Farm Report cooking blog) suggested a pumpkin dinner to celebrate the collective birthdays. The menu: Pumpkin Ravioli Braised Pork [...]
Recipe courtesy of Delilah’s Farm Report INGREDIENTS 1 unbaked 9-inch piecrust, not deep dish (use your favorite recipe or buy premade) 1 tablespoon butter, melted Brush crust with melted butter and place in refrigerator while you make the filling. 1/2 cup milk 2 tablespoons butter Heat together to melt butter and set aside to cool [...]