What You Need to Know About Cooking Pumpkins
by Sandy Swegel
I thought I had a great bargain when I found organic butternut squash at the grocery today for only $.99 per pound. I was in definite sticker shock when the squash rang up over $4.75. Well worth it for high-quality food of course, but suddenly, all those pumpkin and squash decorations I’m seeing around town look like they ought to be food for me and not just for the squirrels. My neighbor starts cleaning up after holidays the minute the holiday is over…so on November 1st I loitered in her driveway and offered to carry off that large uncut pumpkin she had decorated the front porch. At .99 cent/pound, it was at least a $25 value.
There are lots of ways to cook pumpkin, but like most winter vegetables I find roasting makes the flavor sublime. I decided to cut the pumpkin in thick slices as I’ve heard they do in France, marinate the slices in olive oil and rosemary, garlic and oregano, and roast in the oven for 45 minutes or so. Just as yummy as the butternut squash I cook that way. And free!
Once I started prowling the web for French recipes for pumpkin, I found what I will do with another big section of that pumpkin: French fries. Well, officially they are called “Chips de Citrouille.” A traditional French recipe has you them in milk, dredge them in flour seasoned with salt, and deep fry in a cup of oil for two minutes per side. You can make lots of variations without gluten or even bake them instead. http://www.traditionalfrenchfood.com/fried-pumpkin-slices.html
Yum. Now what to do with a big pile of pumpkin seeds!