By definition, pumpkin is a squash. At market, those large, ungainly orange globes are generally grown for Jack-O-Lanterns. Don’t use those huge pumpkins for cooking; the meat is tasteless and dry. Pick what is called a “Pie Pumpkin”, which is between the size of a softball and a cantaloupe.
Pumpkins are technically a member of the gourd family. Gourds are typically grown for their hard outer shell. The winter squash varieties such as pumpkin, spaghetti, acorn or butternut are the types to eat. Although it may seem obvious, winter squash grown in-season are best. The cooler the weather, the slower they grow, which gives them time to develop flavor. A large squash will last for months in the refrigerator and smaller varieties with last for a few weeks. Try roasting this spicy version one night as a side to chicken or meat and then use the leftovers in a warm arugula salad the next day.
Recipe:
Spicy Roasted Winter Squash
Other Squash and Pumpkin Recipes on Loulies:
Winter Squash Soup,
Sweet and Sour Squash,
Pumpkin Panna Cotta, Candied Pumpkin Seeds and
Best-Ever Pumpkin Cupcakes
BTW: Thanks to all of you who voted for Loulies on Tuesday. We won and will be featured in Food52′s upcoming cookbook!
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