Acorn squash baby food combinations
Acorn Squash Puree Recipe - Recipes Worth Repeating
Making acorn squash puree is low maintenance and easy! With only 2 ingredients, roasting acorn squash and then pureeing is great to use in a variety of other recipes. It's the perfect puree for making muffins, baby food, pancakes, and so much more! You can even enjoy it on its own!
Jump to:- ✔️ Quick Recipe Overview
- ℹ️ Why This Recipe Works
- 🛒 Ingredients You'll Need
- Types of Squash
- 👩🍳 Roasting Works Best
- 🔪 How To Cut Acorn Squash
- 📋 Step-By-Step Recipe Instructions
- How To Puree
- 👶 Acorn Squash Baby Food
- 🙋 Frequently Asked Questions
- 💭 Expert Tips
- 🍽️ More Squash Recipes
- Acorn Squash Puree
Butternut squash and pumpkin puree can easily be found at just about any grocery store, but it's extremely rare to find acorn squash puree. And I have no idea why! It's smooth, velvety, and full of flavor. And it's extremely healthy. Since you can't typically buy it at the store like you can other types of purees, there is a huge benefit to learning how to make it at home. Not only is it healthier than store bought, it's really simple to make.
Acorn squash is one of those vegetables that doesn't get a lot of attention. Butternut and spaghetti squash are the popular ones, but acorn is my favorite winter vegetable. Vibrant, colorful, and full of nutrition, it can be prepared and used in many ways. When added to these acorn squash muffins, not only does it add a warm and delicious flavor, but the puree adds an incredible amount of moisture! A moisture level I typically don't find in muffins.
🛒 Ingredients You'll Need
To make this recipe, all you need is an acorn squash and olive oil. When olive oil is basted onto the flesh, it helps trap in the natural water content which produces a thicker puree. If you're making this for a baby and want to omit the olive oil, baste on a small amount of water to help maintain the moisture level.
Types of Squash
The most common types of squash used for cooking include butternut, yellow, hubbard, spaghetti, zucchini, pumpkin, and acorn. (Yes, pumpkin is technically a squash.) While there are some similarities between these different types, they are all a bit quite different. Summer squash, like yellow and zucchini, tend to have a soft outer shell. Winter squash has a harder shell and can be found in the fall and winter months. For instance, hubbard is a winter squash and is great for making soups, like in this delicious blue hubbard squash soup.
Spaghetti squash is often used as a substitute for pasta. It has a mild flavor and is the perfect choice when making dishes like this spaghetti squash with goat cheese. After it has been roasted in the oven, it's easy to use a fork and shred. Add some marinara or pesto sauce and you've got a low carb meal that is perfect for any lunch or dinner!
While butternut squash is popular during the fall season, it's also used a lot in summer recipes like salads and these smoked chile rellenos.
Butternut squash is a bit sweeter than the other varieties and has a slightly nutty taste. It works extremely well as the base of a soup, like in this spiced butternut squash soup. As for yellow squash, it's great when pan fried and is a great addition to these oven roasted peppers and mushrooms.
Acorn squash is considered both a summer and winter squash and is extremely healthy. It's high in fiber and does a great job absorbing nutrients from foods it's paired or mixed with. Mostly commonly, it's roasted, steamed, and baked. It tends to be a bit more stringy and fibrous than other types. It's also great for stuffing. The calories are slightly higher than other types. For example, one cup of baked, cubed butternut squash contains 82 calories, where acorn contains 115 calories for one cup.
👩🍳 Roasting Works Best
For best results, roast acorn squash in the oven when making puree. I've tried steaming, boiling, and microwaving it and roasting provides the richest and most savory flavor.
When it's roasted, the texture becomes velvety smooth and the orange color is bright, rich, and vibrant. It's full of robust flavor.
When boiled, the consistency was watery and tasted like the nutrients had been stripped out during the boiling process. Steaming removed a lot of flavor and the texture was too soft. When I cooked it in the microwave, the consistency was ok, but it felt a bit too dehydrated. Roasting acorn squash is hands down the way to go when making puree.
🔪 How To Cut Acorn Squash
It's important to cut the squash before roasting it in the oven. It has a hard outer shell that can be difficult to cut through. When cutting vegetables or even melons with hard outer shells, it's important to use a cutting board and a large sharp knife. A heavy and sharp chef knife works well.
Start by cutting off the stem. With rounded fingers holding the vegetable firmly in place, press the knife into the shell and use a steady sawing motion to remove the stem.
Removing the stem will leave a flat surface that is well balanced for cutting it in half. From there, lay the flat side (where you removed the stem) down on a cutting board. Insert the knife, ensuring the tip of the blade is pointing downward toward the cutting board. Use a firm downward motion to cut it in half.
📋 Step-By-Step Recipe Instructions
Start by cutting the squash lengthwise on a cutting board. Take a large metal spoon and scoop out all the seeds and strings.
Dip a basting brush in olive oil and baste it over the flesh of the vegetable. This helps keep the moisture in and keeps it from drying out when roasting in the oven.
Preheat the oven to 350°F. Since we're making puree, place it flesh side down on a baking sheet lined with aluminum foil or parchment paper. The hard shell should be facing up when roasting acorn squash in the oven.
Bake for 45 minutes. When done, remove the baking sheet from the oven and allow it to cool for about 10 minutes.
Using a heavy spoon, remove the roasted squash and place it into a food processor or blender. The shell should not be used to make the puree.
To get a super smooth consistency, turn on the food processor or blender and puree. There is no need to add additional olive oil, water, or any other liquid.
Once the mixture is smooth and slightly thick, put the puree into a bowl and it's ready for use!
How To Puree
Pureeing is a cooking technique that mashes different types of food into a smooth and slightly thick paste like substance. A blender or food processor is typically used to puree foods like vegetables, fruits, and even beans. To puree acorn squash, place the lid on the blender or food processor and puree until the substance is smooth. To make it more of a mashed consistency, skip the food processor and use a hand held masher. An immersion blender can also be used. I've even had a lot of success using a standing and electric mixer! Or, using a fork to mash can also be highly effective.
👶 Acorn Squash Baby Food
When making your own baby food at home, it's important to keep the ingredients simple and basic. If you're using this recipe to make homemade baby food, eliminate basting on the olive oil. Instead, baste on a small amount of water. Roasting it flesh down with a small amount of water helps trap in the natural moisture so no other liquids need to be added when pureeing. This method produces the best texture of puree. Not too thick and not too watery. And it's perfectly tasty and nutritious for your little one!
🙋 Frequently Asked Questions
How long is puree squash good for?
Stored in the refrigerator in a container with a lid, it will last for 3-4 days. It will last in the freezer for up to 3 months.
Do you need to peel acorn squash before roasting?
No.
When roasting it flesh down, the shell helps trap in the moisture which contributes to the velvety smooth texture when pureed.
Is acorn squash healthy?
Yes! Not only is it naturally high in fiber and helps aid in digestion, but it's also full of antioxidants. It also contains a lot of vitamin C and beta-carotene which help support eye health.
💭 Expert Tips
- Substitute the olive oil for any healthy oil such as extra-virgin olive oil or grapeseed oil.
- While you don't need to add any additional liquid, you can add some if necessary. I've found that if you roast it for a full 45 minutes, it turns out incredibly soft and there is no need to add a liquid, butter, or cream to change the consistency.
- Butternut or hubbard both work well as a substitute.
- Did you know that you can eat the skin on acorn squash? Yes, you sure can and it's surprisingly tasty!
- Freezing this puree is easy.
Whenever I'm roasting any type of vegetable to make puree, I alway make extra so I can freeze it for later. To freeze, allow the puree to completely cool and then place it in a freezer safe container. Write the date on a label so you know when it was made. Place it in the freezer for up to 3 months.
🍽️ More Squash Recipes
I love spaghetti but it's so heavy and full of carbs. For a nice alternative, I use a spaghetti squash and pile on my spaghetti sauce. I also really enjoy it with this homemade basil pesto. Squash can also be added to a variety of different soups. I enjoy adding yellow squash to this poor man's soup and to this chicken vegetable soup recipe.
Follow Recipes Worth Repeating for more amazing recipes!
- ▢ 1 acorn squash
- ▢ 1 tablespoon olive oil
Preheat the oven to 350°F.
Start by cutting the squash lengthwise on a cutting board. Take a spoon and dig out all the seeds and strings.
Discard or save the seeds for roasting later on.Dip a basting brush into the olive oil and evenly baste over the flesh.
Place each piece flesh down on a baking sheet lined with aluminum foil or parchment paper. You want the hard shell to be face up when roasting.
Roast in the oven for 45 minutes. When done, remove the baking sheet and all to cool for about 10 minutes.
Using a heavy spoon, remove the roasted squash and place into a food processor or blender. Note: It should be extremely tender and easy to spoon out.
Turn on the food processor or blender and puree for 20-30 seconds.
Use immediately or store in the refrigerator until ready for use.
- Substitute the olive oil for any healthy oil such as extra-virgin olive oil or grapeseed oil.
- While you don't need to add any additional liquid, you can add some if necessary. I've found that if you roast it for a full 45 minutes, it turns out incredibly soft and there is no need to add a liquid, butter, or cream to change the consistency.
- You can substitute either butternut or hubbard.
- If you're using this recipe to make homemade baby food, eliminate basting on the olive oil. Instead, baste on a small amount of water.
- Did you know that you can eat the skin? Yes, you sure can and it's surprisingly tasty!
- Freezing this puree is easy. Whenever I'm roasting any type of vegetable to make puree, I alway make extra so I can freeze it for later. To freeze, allow the puree to completely cool and then place it in a freezer safe container. Write the date on a label so you know when it was made. Place it in the freezer for up to 3 months.
Calories: 49kcal | Carbohydrates: 7g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 2mg | Potassium: 249mg | Fiber: 1g | Vitamin A: 264IU | Vitamin C: 8mg | Calcium: 24mg | Iron: 1mg
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Acorn Squash for Babies - First Foods for Baby
When can babies eat acorn squash?
Acorn squash may be introduced as soon as baby is ready to start solids, which is generally around 6 months of age.
With its sweet, nutty flavor and its soft, fiber-packed flesh, acorn squash is a terrific first food for growing babies. It’s also fun for beginners to eat as the squash can be sliced into crescent moons—an easy shape for babies to pick up and hold on their own.
Where does acorn squash come from?
Humans have been eating squash for thousands of years, first in Central America—the plant’s native terrain—and later around the world as European colonizers took the seeds to different parts of the world. Crossbreeding and wild propagation have resulted in thousands of varieties of squash to try, including acorn squash and its winter squash siblings, delicata and spaghetti squash. These varieties have been bred for their delicious flavor and texture, unlike some of their carving pumpkin cousins on the gourd family tree, which have been cultivated to grow into the perfect color, shape, and size to turn into jack-o-lanterns.
★Tip: When stored in a cool, dry place, the squash will last for a couple of months.
Is acorn squash healthy for babies?
Absolutely. Acorn squash offers tons of fiber along with many B vitamins, including vitamin B6 and folate to help babies grow and thrive. Acorn squash also offers a little vitamin A, magnesium for overall cell function, and vitamin C, which aids the absorption of plant-based iron. That means serving acorn squash with iron-rich foods like beans, lentils, and nut and seed butters can pack an extra nutritional punch.
What’s more, acorn squash is high in carotenoids—a term for plant compounds, some of which our bodies convert to vitamin A. In fact, the longer that acorn squash is allowed to cure after harvest, the more carotenoids it produces.1 Studies indicate that carotenoids may reduce the risk of cancer and help regulate free radicals that our bodies naturally produce.
2 3
★Tip: There are different ways to break down an acorn squash without chopping off a finger. Here’s one way: place the squash on a cutting board with the stem facing up. Insert a sharp knife into the squash on one side of the stem, then cut vertically until the knife reaches the cutting board. Turn the squash on its side, insert the knife into the cut, and slide it through the rest of the squash, until it reaches the other side of the stem. Next, pull apart the two halves and scoop out the seeds. Cut the halves crosswise to create crescent-moon slices that are about one inch thick. Now you’re ready to cook!
Is acorn squash a common choking hazard for babies?
No. Cooked acorn squash is not a common choking hazard, but its seeds can be. As always, be sure to create a safe eating environment and always stay near your baby during mealtime. Check out our age-appropriate serving suggestions.
For more information, visit our section on gagging and choking and familiarize yourself with common choking hazards.
Is acorn squash a common allergen?
No. Allergies to acorn squash are rare, though it’s not uncommon to get an itchy rash on the hands after handling winter squashes.4 To minimize any reaction, wash your hands after preparing the squash. Also, apply a barrier ointment (such as pure white petroleum jelly) to baby’s face before eating, and wash face and hands after eating.
As you would when introducing any new food, start by offering a small quantity on its own for the first few servings. If there is no adverse reaction, gradually increase the quantity over future meals.
How do you prepare acorn squash for babies with baby-led weaning?
Every baby develops on their own timeline, and the suggestions on how to cut or prepare particular foods are generalizations for a broad audience. Your child is an individual and may have needs or considerations beyond generally accepted practices. In determining the recommendations for size and shape of foods, we use the best available scientific information regarding gross, fine, and oral motor development to minimize choking risk.
The preparation suggestions we offer are for informational purposes only and are not a substitute for child-specific, one-on-one advice from your pediatric medical or health professional or provider. It is impossible to fully eliminate all risk of a baby or child choking on any liquid, puree, or food. We advise you to follow all safety protocols we suggest to create a safe eating environment and to make educated choices for your child regarding their specific needs. Never disregard professional medical advice or delay in seeking it because of something you have read or seen here.
6 to 9 months old: Let your baby munch on large, well-cooked crescent-shaped pieces, or mash cooked acorn squash and offer on a pre-loaded spoon. If your baby breaks off a too-big piece of squash from a crescent-shaped piece while eating, stay calm and give your child a chance to work the food forward independently.
9 to 12 months old: Serve bite-size pieces of well-cooked acorn squash if your baby has developed their pincer grasp and consider continuing to offer large pieces of well-cooked acorn squash for biting and tearing practice.
Mashed acorn squash is a great food for spoon practice at this age as well because it grips the spoon, increasing baby’s chances for scooping success and allowing baby plenty of time to get the loaded spoon to their mouth before all the food falls off the utensil!
12 to 24 months old: Fork time! Offer bite-sized pieces of well-cooked acorn squash along with a fork to encourage utensil practice. Help show how it is used by pre-loading the fork for your baby to pick up independently or try spearing the squash while making a sound (boink!) to make it fun to use the utensil. If your child is not interested, keep in mind that using utensils can be exhausting for new eaters, and many children toggle back and forth between feeding themselves with their fingers and utensils. Try not to apply too much pressure—consistent and accurate utensil use will come in due time, and probably between 18 and 24 months of age.
Handle-shaped pieces of cooked acorn squash for babies 6 months+Bite-size pieces of well-cooked acorn squash for babies 9 months +Learn all about the nutrients that babies need in our Nutrient Cheat Sheet.
Recipe: Roasted Acorn Squash
4 servings
Ingredients
- 1 acorn squash
- 1 tablespoon avocado oil, coconut oil, or olive oil
Directions
- Preheat the oven to 375 degrees Fahrenheit / 185 degrees Celsius. Line a sheet tray with parchment paper.
- Wash the squash to remove any dirt and pesticide residue.
- Cut the squash in half and scoop out the seeds, then cut the halves into crescent moons that are about one inch thick.
- Coat the slices in the oil of your choice, then evenly space on the sheet tray.
- Roast the squash for 15 minutes, then remove the tray from the oven and turn the pieces. Return the tray to the oven and roast until the squash is soft and a knife easily inserts into the flesh, between 15 minutes more.
- Remove the squash from the oven. When cool to the touch, let it cool completely then peel and compost the skin before serving.
- To serve: Place a couple of squash slices on your child’s plate. Let your child eat the squash slices as finger food or place a baby fork on the side of the plate to encourage utensil use.
To store: Cooked acorn squash can be stored in an air-tight container in the fridge for up to 4 days or in the freezer for up to 6 months.
Flavor Pairings
Acorn squash is nutty and sweet. Try serving it with umami-rich foods like lamb, mushroom, pork, or sardine, or go for a classic pairing of the three sisters: corn, green bean, and squash. Play up the earthiness of acorn squash by adding almond, chestnut, or hazelnut, or balance its sweetness with seasoning from bold herbs and spices like allspice, chili powder, cinnamon, ginger, nutmeg, oregano, pepicha, rosemary, or sage—or add brightness from the juice of lime, orange, or your favorite citrus fruit.
Reviewed by
J. Truppi, MSN, CNS
V. Kalami, MNSP, RD, CSP
K. Rappaport, OTR/L, MS, SCFES, IBCLC
S. Bajowala, MD, FAAAAI. Board-Certified Allergist & Immunologist (allergy section)
R. Ruiz, MD, FAAP. Board-Certified General Pediatrician & Pediatric Gastroenterologist
- Zhang, M.K., Zhang, M.P., Mazourek, M., Tadmor, Y., Li, L. (2014). Regulatory control of carotenoid accumulation in winter squash during storage. Planta, 240(5), 1063–1074. DOI:10.1007/s00425-014-2147-6. Retrieved October 12, 2020
- Zhang, M.K., Zhang, M.P., Mazourek, M., Tadmor, Y., Li, L. (2014). Regulatory control of carotenoid accumulation in winter squash during storage. Planta, 240(5), 1063–1074. DOI:10.1007/s00425-014-2147-6. Retrieved October 12, 2020
- Black, H.S., Boehm, F., Edge, R., Truscott, T.G. (2020). The Benefits and Risks of Certain Dietary Carotenoids that Exhibit both Anti- and Pro-Oxidative Mechanisms-A Comprehensive Review.
Antioxidants (Basel, Switzerland), 9(3), 264. DOI:10.3390/antiox9030264. Retrieved October 12, 2020 - Potter, T.S., Hashimoto, K. (1994). Butternut squash (Cucurbita moschata) dermatitis. Contact dermatitis, 30(2), 123. DOI:10.1111/j.1600-0536.1994.tb00588.x. Retrieved October 12, 2020
How to quickly choose pumpkin seeds
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How to quickly choose pumpkin seeds - DOLGOSTROI.PRO
Such a delicacy as pumpkin seeds is familiar to each of us from youth. They are not only tasty and healthy, but also very nutritious. The process of eating them allows you to occupy your hands and relieve nervous tension. In our article I would like to tell you how to properly dry pumpkin seeds. Here you can resort to several methods, which will be discussed below.
Why are pumpkin seeds useful?
The use of the product brings the following benefits:
- Pumpkin seeds contain vitamins A and E, which promote the renewal of skin cells.
- They contain zinc, which is important for maintaining vascular tone.
In addition, the entry of a microelement into the body helps to get rid of various skin rashes.
- Eating pumpkin seeds has a beneficial effect on lowering cholesterol levels.
- The product acts as an effective choleretic agent.
- Pumpkin seeds are rich in protein. That is why they are an indispensable product for vegetable and raw foodists.
- Eating pumpkin seeds seems to be a good preventive solution to fight parasites.
Culinary information
Pumpkin seeds are tasty and healthy. The product acts as a raw material for the production of oils, which are used to prepare vegetarian dishes. You can use such seeds not only in their pure form. They are often added to salads, vegetable stews, used to make sauces.
Crushed seeds can be a good ingredient in making porridges. The taste of homemade bread and pastries, where such a product was added, comes out very unusual.
Preparation of raw materials
Before telling you how to dry pumpkin seeds at home, I would like to say a few words about the preparation for the process. To begin with, a mature pumpkin is taken, on which there are no signs of decay. Then the top is cut off in such a way that the pulp is clearly visible. The internal tissue of the fetus is removed with a wooden spoon. If desired, the task can be controlled by hand. The main thing is to look so that the seeds are not damaged.
Otherwise, they will become unusable during drying.
After extracting the pumpkin seeds, the raw material is painstakingly separated from the pulp and transferred to a colander. Rinsing takes place under a strong stream of water from a faucet.
The grains are gently stirred by hand. At first they will be slippery.
But after a couple of washes, the viscosity will disappear. As soon as the seeds stop slipping between the fingers, they can be subjected to the upcoming manipulations.
Take some cardboard towels. Washed seeds are wrapped in the extreme ones. Insignificant pressure is exerted on the raw material, so as not to destroy the product.
As soon as the seeds are free of water, they are moved from the towel to the board or tray. They are laid out in one layer and left in the freshest air. The seeds are kept under these conditions for a couple of hours, until the rest of the moisture evaporates.
Pan Drying
Let's see how to dry pumpkin seeds in a pan.
The process is not sufficiently different from frying other goods.
The result is a very crunchy treat. So, how to dry pumpkin seeds in this way?
To do everything right, it is necessary to do actions according to the following sequence:
- After preparatory drying in the freshest air, pumpkin seeds are sprinkled with salt.
- The raw material is placed in a bowl filled with olive oil. Dark pepper is also poured here, dried garlic and dill are added.
If desired, salt and special ingredients can be replaced with sweet powder. In this case, the fried seeds will be sweet. - How to dry pumpkin seeds? The prepared product is placed in a thin layer on a hot frying pan.
Fire is reduced to a minimum. The seeds are roasted for minutes and occasionally turned over. In this case, the pan is not covered with a lid.
- The appearance of a golden crust on the surface of the pumpkin seeds will tell you that the pumpkin seeds are ready. At the end of the procedure, the product is laid out on a paper towel. You can use the seeds as soon as they cool down.
Drying in natural conditions
How to dry pumpkin seeds without exposing the product to heat?
The indispensable moment here is the presence of sunny weather and the possibility of placing raw materials in an open, ventilated area. They operate here in the following way.
Washed seeds are placed in a thin layer on an iron tray. The last one is brought to the site, which is perfectly illuminated by the sun.
In such a place, the raw material remains for several days.
It is important to watch that the air does not become wet. Otherwise, the drying process will be significantly delayed. In this case, the appearance of a fragile shell is an aspect of the readiness of the product for consumption.
How to dry pumpkin seeds in the oven?
To begin with, the oven warms up well to a temperature of about to C. Cooked seeds are laid out in one layer on an iron baking sheet, previously covered with foil or baking paper. Raw materials are sent to the oven.
How to properly dry pumpkin seeds in the oven? The product is exposed to the highest temperature for minutes. As soon as the surface of the seeds becomes slightly brownish, they are removed from the oven and mixed.
Then the raw material is sent back to the device with the fire turned off until it cools down. After drying, you can lightly sprinkle the seeds with salt or sugar.
Microwave drying
Pumpkin seeds can be dried in the microwave.
Let's look at the function step by step:
- The seeds are washed and placed in a narrow layer in a glass dish, the bottom of which is covered with cardboard towels.
- The container floats into the microwave oven.
The device is turned on at the highest power. The heat treatment time is set to 2 minutes.
- As soon as the timer bell rings, the dishes are taken out. The seeds are mixed and again placed in the microwave. The raw material is fried for several minutes, but already at medium power.
- The seeds are then turned over again. If the product is not ready, the above actions are repeated. Perfectly dried pumpkin seeds will have a firm structure and a darkish tint.
Cooking seeds in the electric dryer
How to dry pumpkin seeds in the electric fruit and vegetable dryer?
The raw material is placed on the screens of the device in a single layer. The temperature regime is set in the dryer at about C.
In order for the product to be cooked moderately, pallets are interchanged from time to time. Omission of such a fundamental point will lead to the fact that the seeds that are placed on the lower tier will burn. In turn, the top seeds may be half raw. The seeds are dried by this method until a golden crust appears on them and a transparent film simply separates.
Air fryer drying
How to air dry pumpkin seeds?
The raw material is placed in the device. The hot air blower is set to the highest setting.
The raw material is left alone for half an hour. At the same time, the lid of the air grill must be slightly ajar, which is required for good ventilation. Otherwise, wet air will accumulate inside the device, and the pumpkin seeds will be slightly damp.
Storage of dried seeds
If you store dried pumpkin seeds in natural conditions at room temperature, after about a week they will begin to dampen, lose their crunchy character and change in taste.
To prevent this from happening, the product is placed in a cotton bag.
Gauze fabric, which is folded in several layers, can serve as a candidate. Such a container for seeds is hung in a dry, well-ventilated area.
Alternatively, the product can be placed in a plastic container. A good option for storing seeds is a glass jar, hermetically sealed with a nylon lid. The main thing is that such containers are stored in places where there is no moisture.
In conclusion
So we learned how to dry pumpkin seeds at home. As you can see, there are many effective and affordable methods for preparing such a nutritious and healthy product for consumption.
Finally, I would like to recommend not to take industrial pumpkin seeds.
They are often seasoned with lots of salt. Also, the composition may contain various preservatives and chemicals that are used to increase the shelf life of the product. It's much safer to do it all on your own by making pumpkin seeds at home.
It is not difficult to cope with the task. The main thing is to stick to the usual rules.
Pumpkin Harvesting Guide and the Best Pumpkin Recipes
With crisp autumn days approaching, you should expect to see an orchestra of orange balls in grocery store windows and farms: pumpkins! Pumpkins are actually native to North America, in the same family as other pumpkins such as walnut and acorn. Their scientific name cucurbita (kew-ker-beet-ah) is almost as fun to pronounce as the word pumpkin itself!
This fall, when it's pumpkin season, you'll be ready. We'll show you how to choose the perfect pumpkin for carving, how to carve it, and even how to choose and cook a pumpkin for pie for maximum enjoyment.
Is pumpkin a fruit?
Have you ever wondered if pumpkins are considered fruits or vegetables? The answer may not seem as obvious as you think. Pumpkins belong to the Cucurbitaceae family, they can also be classified as gourd and squash. Members of this family carry seeds, which means that pumpkin is technically considered a fruit.
Who knew?
Carving pumpkin or pumpkin pie?
When we think of pumpkins, most of us don't think about the difference between a pumpkin lantern we carve for our front porch and a jar of pumpkins we use for our favorite pie recipe. And indeed, they are not the same - carving gourds, also known as field gourds, are grown for appearance, not taste, whereas pie gourds tend to be smaller, with thicker walls and sweeter flesh - perfect for light frying!
Field gourds grow huge, round, bright in color and relatively hollow. They have a watery flesh that is not as flavorful as pumpkin pies, and their seeds are difficult to remove from the threads, so they are not used for cooking.
Pumpkin pie, on the other hand, is difficult to split due to their thick walls, but delicious to eat. This is why choosing pumpkins to carve and roast pumpkins individually will give you the best results and less stress.
Pumpkin coloring
When you visit your local pumpkin patch, be sure to prepare ahead of time.
You definitely don't want to pick the biggest and perfect pumpkin only to find it topples over when you put it on the ground. Here's a handy checklist to keep in mind before you travel:
- How many people want to cut? Buy medium or small pumpkins for everyone, even your kids (they can always color the pumpkins if they are too small to carve).
- Bring a cart. If you choose a large pumpkin, it may take a little effort to drag it from the car to the house.
- Design one or two carving designs for , be it an image or a holiday message. Consider how your design will look on every pumpkin you view.
- Inspect pumpkins:
- Look for soft spots (they will open up)
- Check for insect holes
- Inspect the bottom to make sure the pumpkin has a flat, stable base.
- Do not hold the pumpkin by the stem. This is the weak point and part of the beauty of your carved masterpiece - make sure it doesn't break off!
- Store them in the coolest place in your house or garage until they are ready to be cut (provided the temperature does not drop below freezing).
Pumpkin carving 101
Need ideas for carving your first pumpkin? The internet is your friend and is full of searchable resources for aspiring pumpkin carvers. A few quick searches for easy pumpkin carving ideas and you're on your way. You can always start with a simple lantern smirk and old-school simplicity and allure.
Carving utensils
Now that you have a plan, you are ready to dig. Even if you don't have anything to work with, like a stencil or video, take a moment to imagine where everything will go on your pumpkin. Draw it with pen or marker before you insert the knife . And speaking of knives, don't forget to sharpen the blade. A sharp knife is not only safer to handle, but it will cut through thick-walled gourds much more easily than a dull one. For best results, use a gourd-cutting knife with a thin, serrated blade.
Thread
1. Remove the top of the pumpkin to remove the seeds. . Cut out a circle larger than your fist at an inward angle to the middle of the pumpkin.
This way, when you put the lid back on the pumpkin, it won't fall off.
2. Scoop out the seeds with the combination of hands, pumpkin scoop and our favorite kitchen tool, a scoop of ice cream! This may take some time as the seeds may be sticky and won't loosen their grip on the sides of the pumpkin.
(Clue : Scooping up seeds is a fun and dirty job you can get kids to help!) Save the seeds for a batch of sweet and smoky pumpkin seeds.
3. Make sure your pumpkin design is the same as you would like if the top is off and the inside is nice and clean. A standard pen or marker will do. Then, with soft and slow movements, create the image of your pumpkin lantern. When you're done, admire your work! Light a battery operated candle or LED lamp for the safest and most dependable porch evenings.
How long do pumpkins live?
In a cool room or garage (but not below zero), a whole pumpkin will last for months.
After carving, keep the pumpkin as cool as possible and cover it with a damp towel on warm, dry days. Take good care of your pumpkin and your masterpiece will shine for weeks, or even longer if you live in a cooler climate.
How to Make Fresh Pumpkin
Since you now know that pumpkin carving and pie pumpkin are not the same thing, head to your production department and select some sweet pumpkins for baking using the same basic guide as above: no soft spots or bug holes. Choose a gourd that is heavy for its size - it will have a lot of sweet pulp inside.
Treat pumpkin pie the same way you treat pumpkin with nuts: the best flavor comes from roasting in the oven. Prepare it for baking in any way convenient for you. The easiest is to split it in half, remove the seeds and place face down on a baking sheet. Gentle frying at 350 degrees for 45 minutes should be just right. Check the softness of the leather and the tenderness of the fork. Wash and toast the seeds later for this batch of Pumpkin Seeds with Pumpkin Pie Spice - all you need is McCormick Pumpkin Pie Spice to double the pumpkin flavor, sugar and egg white.
When the pumpkin is tender, peel and mash in a food processor for a smooth texture. Get ready to cook amazing recipes with real pumpkin. Any time you see "canned pumpkin" in a recipe, just use your own fresh puree in equal amounts!
Fresh Pumpkin Recipes
Start, of course, with the classic pumpkin pie. You've put a lot of effort into making fresh pumpkin puree, so enjoy the fruits of your labor with the most quintessential holiday dessert. Not depending on canned pumpkin is a great feeling. To make this fall a favorite (it's also perfect for Thanksgiving dessert), all you need is pure vanilla extract, pumpkin pie spice, some eggs, brown sugar, and a few more ingredients. Add some whipped cream or vanilla ice cream for a delicious dessert that the whole family will love.
In addition to the pie, there is something else that can be done with any extra roasted pumpkin. How about a decadent dessert that will take the stress out of pie dough out of your life: Pumpkin Bread Pudding with Vanilla Cream Sauce is just what a cool autumn evening calls for.
Or make a batch of Pepita Pumpkin Bread seasoned with a warm spice mix that presents with garam masala, dried apricots and orange juice - this will make your coffee break snack worth the wait
Since a pumpkin is a pumpkin, it is also great for savory dishes. Do a spice sip in Thai Pumpkin Bisque — then add roasted red chili paste, chicken broth, pumpkin and coconut milk, and the next morning make this casserole with a twist: pumpkin-sausage layer with fried pepitas.
Looking for adventure? Raise your pumpkin love level with Pumpkin Pizza. Yes, pumpkin pizza. This is amazing.
With a long and delightful North American origin, there's a lot to love about pumpkins, especially if you choose your pumpkin and do the work to bring it to life in your kitchen. Don't stop here with just these recipes - make your own pumpkin recipes here.
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How to make Roasted Pumpkin Seeds
How to Make Roasted Pumpkin Seeds - Easy Steps with Pictures
Click here for a PDF printable version Roasted pumpkin seeds are all the rage these days. Roast Instructions Pumpkin SeedsIngredients and Equipment
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Delicious, full of antioxidants high in fiber and protein, gourmet and health food stores stock them up. Here's an EASY recipe to make them yourself! 
You'll need nothing more than jars and lids! 
0 and 1.16.40, /give command for pumpkin seeds: 
In one study, scientists found that every 100 g of pumpkin seed kernel contains 265 mg of sterols. 
The ODS recommend eating the seeds as a source of vitamin E. 
One study published in 1995 found that rats with arthritis improved their symptoms after taking pumpkin seed oil. 
6 g fiber and 3.57 g sugar) 
Magnesium is vital for proper muscle function. 
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