Pumpkins
Nutrition Benefits
Vitamin C: helps heal cuts and helps the immune system.
Vitamin K: helps blood clot.
Selection
Choose pumpkins with 1-2 inches of stem left that are firm and heavy for their size. Avoid pumpkins with deep blemishes or soft spots.
Storing
Store pumpkins in a cool, dry place.
Cleaning
Rinse pumpkin under cool running water and dry with a clean towel.
Preparing
Cut pumpkin in half lengthwise (top to bottom), scraping away stringy pulp and seeds. Rinse under cold water.
Oven Method: Place pumpkin, cut side down on a large cookie sheet. Bake at 350°F for one hour or until fork tender.
Microwave Method: Place pumpkin cut side down on a microwave safe plate or tray. Microwave on high for 15 minutes, check for doneness. If necessary, continue cooking at 1-2 minute intervals until fork tender.
Preparing the puree: When the pumpkin is cool enough to handle, remove the peel using a small sharp knife and your fingers. Put the peeled pumpkin in a food processor and puree. Or use a food mill, ricer, strainer or potato masher to form a puree.
Substitute puree in the same amount in any recipe calling for solid pack canned pumpkin.
