Autumn recipes,BLOGS,Late Summer/transition recipes,Squash & Pumpkin,Winter recipes |
I use a lot of squash and pumpkin in my diet. And this is one of my favorite ways to prepare it, as I’m a bit of a lazy cook. You heat up the oven, poke a hole in the pumpkin, place it on cookie sheet, stuff it in the oven and do other things while it cooks. Once the pumpkin is cooked you can use it in soups, stews, puree’s, baking or simply serve with a little butter, cinnamon and maple syrup.
Preheat oven to 350° F.
Wipe down pumpkin skins with damp cloth to remove any excess dirt.
Snap or cut off pumpkin stems--no fire hazards, please.
With sharp knife, cut 4-5 slits into the pumpkins to prevent them from bursting. No one wants to clean up an exploding pumpkin.
Bake pumpkins on cookie sheet for 45-60 minutes or until a knife inserted into their flesh comes out easily.
Remove from oven. Once cool you can easily cut the pumpkins oven and remove the seed and strings and the flesh will separate from the skin. Cut, slice or mash depending on your goals. If the variety of pumpkin you chose is very moist, you may need to drain it for your recipe or for storage.
Healing Energetics: Pumpkin and all winter squash are very nourishing and warming to the core, or the Stomach and Spleen. They drain dampness, provides fiber and helps to regulate blood sugar. Great for those with very compromised digestions or babies who are just starting out on solids.
Season: Late Summer/Transition, Autumn and Winter. As an Earth food, pumpkin is appropriate pretty much all year long.