Ubiquitous pumpkin more versatile in the kitchen than on the porch
Proudly lined up outside grocery stores and farm stands, pumpkins are practically synonymous with autumn—especially here in New England. Most will go the way of the jack-o’-lantern, but don’t overlook the flavor and versatility of this rich winter squash.
This season, put a couple extra in your cart. With a little experimentation and a big knife, the pumpkin will quickly become a staple at your fall table—and not just on Thanksgiving.
You know how to pick the perfect carving pumpkin, but cooking pumpkins are a bit different. Smaller pumpkins—anything under three pounds—have the best flavor. You’ll want to make sure it doesn’t have any bruises, soft spots or punctures and, if possible, pick one with a bit of stem left in place.
Like any vegetable, there are plenty of varieties to choose from, each with its own flavor profile. Baby Pam Sugar Pies come with sweet flesh and a fine, dry grain—making them perfect for pies. Long Island Cheese, named for its coloring and flat shape, is a beautiful heirloom with moderately sweet flesh and a long shelf life—up to a year out of direct sunlight. Red Warty Thing, a newer variety, has hard and—you guessed it—red, warty skin.… Read the rest