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| Here is some of this week's farm share and a baking pumpkin. |
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| A Baked Kaboocha Pumpkin (Just bake them until soft.) |
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| While I eat mine in thick slices, many guest prefer it in the more familiar cubed or mashed form. |
Sunday, September 23, 2012
Baked Pumpkins
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10 comments:
Delicious!
Those sound like Japanese kabocha pumpkins, although those have dark green skins rather than shiny orange. My favorite preparation method, though, is simply to cube the pieces (with skin) and drop them in clear lean pork broth. The soup is amazing, but better yet are the pieces of pumpkin. Kabochas are incredibly 'powdery' and sweet that to mash them up seems a waste!
I love pumpkins in all their forms - baked pumpkin, pumpkin soup, pumpkin pie, pumpkin ravioli. Even before cooking, they give one pleasure just in their lovely orange glory, as your photos show.
Yum! I grew up eating acorn squash in the fall, either cut in half or cooked whole, sometimes with a touch of honey but never mashed. These look fantastic.
Sounds good. I have been slowly gaining some cooking skills. This may be a nice easy side dish to try.
In the fall, we're on overload with pumpkin/squash dishes. I have an entire recipe folder dedicated specifically to pumpkin and squash recipes. This time of year is just glorious! --Holly in PA
@V - Yes, those are what these are - just left on the vine longer and turned orange.
Lovely utensil to accompany the mash, Muffy.
Thanks for sharing your well-honed photographic eye
I have a couple delicata squashes sitting on my counter along with two acorn squashes. I'm hoping to get pumpkins this week! I didn't care for squash when I was growing up but now there are so many ways to prepare it, that I always find something delicious to do with them. I'm just waiting for pumpkin pies now!
kabocha also makes a nice blended soup with leeks. it's my favorite pumpkin soup.
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