How do you store pumpkins?

I got hold of one today and found out that I can fry it in olive oil
like squash.

Now that I found a good way to cook it I need to find a way to store
it when it goes on sale after hollowed.

"CanopyCo" wrote in message
...
How do you store pumpkins?

I got hold of one today and found out that I can fry it in olive oil
like squash.

Now that I found a good way to cook it I need to find a way to store
it when it goes on sale after hollowed.


Select those without skin damage, do not pull off the stem and store uncut
in a cool dry place until required.

David

"CanopyCo" wrote in message
...
How do you store pumpkins?

I got hold of one today and found out that I can fry it in olive oil
like squash.

Now that I found a good way to cook it I need to find a way to store
it when it goes on sale after hollowed.


I store them like I store butternut squash. Find a cool dry place with some
air movement and keep them there. Don't buy any with damaged skin. How do
you cut them for frying?

On Oct 8, 10:58*pm, "Hedda Lettis" wrote:
"CanopyCo" wrote in message

...

How do you store pumpkins?

I got hold of one today and found out that I can fry it in olive oil
like squash.

Now that I found a good way to cook it I need to find a way to store
it when it goes on sale after hollowed.

I store them like I store butternut squash. Find a cool dry place with some
air movement and keep them there. Don't buy any with damaged skin. How do
you cut them for frying?

What I did was as follows;

Top the pumpkin, as in cut off one end to access the seeds.
Scrape out the seeds.
Lay on its side and slice off slices to make donuts about one inch
thick.
Take donut and slice off skin by laying it on a cutting board and
going around it cutting off slices.
Then slice it up like you would a potato or squash, in about that
sized chunks.

The one that I had was small, so I got some french fry type slices one
time, then a bunch of little one by one half inch chunks the other
time, from the same donut.

I fried them in olive oil just like potatoes or squash, and it came
out tasting sort of like butternut squash.

"CanopyCo" wrote in message
...
On Oct 8, 10:58 pm, "Hedda Lettis" wrote:
"CanopyCo" wrote in message

...

How do you store pumpkins?

I got hold of one today and found out that I can fry it in olive oil
like squash.

Now that I found a good way to cook it I need to find a way to store
it when it goes on sale after hollowed.

I store them like I store butternut squash. Find a cool dry place with
some
air movement and keep them there. Don't buy any with damaged skin. How do
you cut them for frying?

What I did was as follows;

Top the pumpkin, as in cut off one end to access the seeds.
Scrape out the seeds.
Lay on its side and slice off slices to make donuts about one inch
thick.
Take donut and slice off skin by laying it on a cutting board and
going around it cutting off slices.
Then slice it up like you would a potato or squash, in about that
sized chunks.

The one that I had was small, so I got some french fry type slices one
time, then a bunch of little one by one half inch chunks the other
time, from the same donut.

I fried them in olive oil just like potatoes or squash, and it came
out tasting sort of like butternut squash.


Thanks a bunch. I'm gonna try it. :^)

On Fri, 10 Oct 2008 07:51:32 -0700 (PDT), CanopyCo
wrote:

:What I did was as follows;
:
:Top the pumpkin, as in cut off one end to access the seeds.
:Scrape out the seeds.
:Lay on its side and slice off slices to make donuts about one inch
:thick.
:Take donut and slice off skin by laying it on a cutting board and
:going around it cutting off slices.
:Then slice it up like you would a potato or squash, in about that
:sized chunks.
:
:The one that I had was small, so I got some french fry type slices one
:time, then a bunch of little one by one half inch chunks the other
:time, from the same donut.
:
:I fried them in olive oil just like potatoes or squash, and it came
ut tasting sort of like butternut squash.

I grow Japanese pumpkins, known as kabochas. They are smaller than
orange pumpkins and the flesh is a darker orange-red, also a fair amount
sweeter. I like them much more than orange pumpkins. They are actually
pretty similar to acorn squash, I believe, and other "winter" squash.

I cut the washed, and seeded kabochas into ~1 inch squares, maybe a
little bigger and parboil them for maybe a dozen minutes. Drained and
cooled, they can be added to a just-cooked stir fry or mashed for
pumpkin bread, soup, pie, cookies, etc. Or frozen for later use. This
technique could certainly be used for "regular" pumpkins.

Dan

On Oct 23, 2:38*pm, Dan Musicant ) wrote:
On Fri, 10 Oct 2008 07:51:32 -0700 (PDT), CanopyCo
wrote:

:What I did was as follows;
:
:Top the pumpkin, as in cut off one end to access the seeds.
:Scrape out the seeds.
:Lay on its side and slice off slices to make donuts about one inch
:thick.
:Take donut and slice off skin by laying it on a cutting board and
:going around it cutting off slices.
:Then slice it up like you would a potato or squash, in about that
:sized chunks.
:
:The one that I had was small, so I got some french fry type slices one
:time, then a bunch of little one by one half inch chunks the other
:time, from the same donut.
:
:I fried them in olive oil just like potatoes or squash, and it came
ut tasting sort of like butternut squash.

I grow Japanese pumpkins, known as kabochas. They are smaller than
orange pumpkins and the flesh is a darker orange-red, also a fair amount
sweeter. I like them much more than orange pumpkins. They are actually
pretty similar to acorn squash, I believe, and other "winter" squash.

I cut the washed, and seeded kabochas into ~1 inch squares, maybe a
little bigger and parboil them for maybe a dozen minutes. Drained and
cooled, they can be added to a just-cooked stir fry or mashed for
pumpkin bread, soup, pie, cookies, etc. Or frozen for later use. This
technique could certainly be used for "regular" pumpkins.

Dan

You cook it and then freeze it?
That sounds like something I can try.