Re: Pumpkin-how do you cook it?

[Guest guest]

,

There are special pumpkins that are grown especially for baking.

They are much smaller than typical " jack-o-latern " type

pumpkins. They weigh about 3-4 pounds and are about the size

of those mini-basketballs.

You can use butternut squash in any recipe that calls for

pumpkin in case you can't find any baking/pie pumpkins.

Jody

mom to -5 and -8

SCD 20 months

[Guest guest]

The Jack-O-Lantern type pumpkins have been bred for size and shape..... not for

flavor and texture. So it would be best to try to find pie pumpkins if you can.

Maybe a farmer's market or specialty grocery?

Patti

Pumpkin-how do you cook it?

Pre SCD I only purchased pumpkin from a can. Now that my son is on

the SCD I can not do this. I want to prepare him some of the SCD

pumpkin recipes, but am not sure how to go about it. Do I just buy an

ordinary pumpkin that you normally carve up for a Halloween

decoration? If so, how do you cook the pumpkin? I have never done

this, so thanks for helping.

, mom to , PDD, SCD 10 months

For information on the Specific Carbohydrate Diet, please read the book

_Breaking the Vicious Cycle_ by Elaine Gottschall and read the following

websites:

http://www.breakingtheviciouscycle.info

and

http://www.pecanbread.com

[Guest guest]

Hi ,

> If I do locate these pumpkins, how would I cook it for a pumpkin

> recipe?

>

In the file section under pumpkin recipes go to recipe # 9. This

one tells how to bake it.

http://health.groups.yahoo.com/group/pecanbread/files/

You can also steam or boil pumpkin/squash. If you boil it you'll

probably want to drain it a little.

Whichever method you use the pumpkin/squash should be fork tender to

use.

Sheila

[Guest guest]

I find baking pumpkin, cut in half skin side up, flesh down gives it the nicest

texture for adding to muffin recipes, etc.

[Guest guest]

Hi ,

I recently cooked two different types of pumpkins and they came out

great. In fact I made cashew brownies and muffins today using some

of the cooked pumpkin and they turned out yummy.

The two types I used were sugar pumpkins and cinderella. The

cinderella have another name but I can't remember it right now.

Wash and cut them in half. Scoop the seeds and stringy stuff out of

the middle. Place upside down in a baking dish. I used a glass

Pyrex. You can add a little water if you wish (1/4 to 1/2 cup).

Place in a 350 degree oven for approximately 45 minutes or until

tender when poked with a fork.

Line a collander with a coffee filter and place on top of a bowl.

When the pumpkin has cooled a bit, scrape the insides into the

collander. You should be able to scrape the pumpkin meat totally off

of the skin. What I did was just place the bowl in my fridge

overnight to allow the water to drain out. A couple of hours should

be sufficient as well. Then either use within three days or you can

freeze it for up to a year.

I got my pumpkins from a local farm but most supermarkets should

carry the sugar pumpkins at this time of year. I'm going to try and

stock up enough in the freezer to last throughout the year.

Good luck!

Sheryl (Mom to n 6yr. ASD, GF/CF/SF since 04/03, SCD for one

month Yay!!!)