Ever tried baked pumpkin rind? Or how about risotto served inside a tender, piping hot pumpkin? This and other ideas to make the most out of fall’s favorite vegetable.
How to clean pumpkin
Pumpkin may be the season’s star vegetable, but many shrink at cleaning and cutting its hard, irregular rind. First off, take note: you don’t always need to remove the rind. Pumpkin can also be cooked whole in the oven or sliced with the rind, as you’ll see in the following recipes. If, however, you only need the flesh, wash the pumpkin under running water first to remove any soil residue, dry it, and cut it in half with a long, sharp knife. Then cut it again into slices and remove the seeds. Leave the slices on the thick side to better cut the rind. Place them on a chopping board and, with the knife, remove only the hardest external part. Always keep your fingers away from the blade during this delicate procedure.
How to recycle pumpkin rind
In the peasant tradition, food waste is never thrown out. It’s recycled. Did you know that pumpkin rinds, for example, are great to cook in a soup. They’re also outstanding added to jam for an extra touch of taste and creaminess. If you want to prepare them in the oven with other vegetables, boil them for about 30-40 minutes, then drain and season with oil, salt and herbs and cook at 395°F for about 20 minutes. Try them in combination with carrot peels and other delicious kitchen scraps.
Oven-baked whole pumpkin
If you want to bake a whole pumpkin, the ideal variety is the Avalon squash, which weighs around a pound and fits perfectly inside an oven thanks to its small size. Just wash it well and cut off the top. You can even leave the seeds inside and remove them after cooking, or you can do so beforehand. Then make incisions in the flesh with a small, sharp knife. Place the pumpkin on a sheet of parchment paper or aluminum foil or inside a baking dish and let it cook for about an hour at 395°F. A whole pumpkin makes a perfect container for risotto, short pasta or cream soups, or a plate for meat and cheese. If you find pumpkins on the smaller side, you can also serve them as single portions. Obviously, use the flesh cooked in the oven to prepare the sauce for the risotto or pasta or add it to other dishes if you only want to use the vegetable as a container. If the pumpkin is small and remains soft on the outside, you can eat the whole thing, including the rind!
Baked pumpkin slices with the rind
This type of preparation calls for a pumpkin with a rather soft rind, like a Delica. Simply slice it (not too thinly) and bake it in the oven on parchment paper for 15-20 minutes at 395°F. It’s excellent seasoned with oil and herbs, but if you love a sweet and salty contrast, try it with Maldon salt, liquid honey and aromatic herbs (thyme and rosemary).
Baked pumpkin without the rind
If you want to prepare a baking sheet of pumpkin and mixed vegetables in the oven, then remove the rind and put them all together. Pumpkin goes great with seasonal vegetables such as radishes, red turnips, onions and celeriac. You can also prepare a sort of tasty parmigiana with the peeled slices of pumpkin. Simply alternate thin slices of pumpkin with Taleggio cheese, mozzarella, parmigiano and aromatic herbs to taste in a baking dish. Finish with Parmigiano and butter shavings and bake in a static oven at 395°F for 25 minutes. Perfect as a second course, or as an easy, quick side dish that will amaze your guests.
What to do with pumpkin seeds
Never throw them away! They’re an excellent hunger-killing snack that is light, low in calories and a source of magnesium, zinc and selenium. They’re also good for the heart, reducing levels of bad cholesterol in the blood. You can pan or oven cook them, but first be sure to wash them thoroughly and dry them. Place them on a baking sheet with oil, salt and spices such as paprika or curry and cook at 300°F for 50 minutes. If you prefer to cook them in a frying pan, season with a little oil and let toast over medium-low heat for about an hour.