This weekend's iron chef ingredient: pumpkin. Now please help me do it right!
October 25, 2008 9:15 AM Subscribe
Help me cook with pumpkin. More information than you require inside.
posted by olinerd to Food & Drink (23 answers total) 24 users marked this as a favorite
I have a couple of gatherings this weekend to which I am requested to bring food. I'm looking for savory recipes, not so much sweet, and I'm hoping to make things sort of fall/Halloween themed by using pumpkin.
I've been investigating recipes online and in my dad's Cooking Light magazines. I have a lot of questions now.
Parameters: I have access to Whole Foods (which carries pumpkins as well as various types of squash). I do NOT want to use canned pumpkin (which, oddly, is the only thing Cooking Light suggests using to cook). Completed food must be capable of surviving a ~30 minute subway ride and 10 minute walk tonight and/or a 20 minute car ride tomorrow. (So, like, soup is hard, as is anything that must be served immediately). There will be 10-15 people tonight (adults) and up to 30 people tomorrow (adults and small children).
So my questions:
(1) Purchasing pumpkin. I read in some places that Jack-o-lantern type pumpkins are no good but then some previous AskMe questions have people from non-US countries saying things like "oh yeah, we have slices of grilled pumpkin on the side for breakfast." Are we talking about different pumpkins here? Can I buy the big orange pumpkins that I see everywhere -- and which I saw in grocery store produce sections year-round in Mexico -- and successfully cook with them, or should I stick with butternut squash or something?
(2) What sort of cheese goes well with pumpkin? I've found a few recipes with things like goat cheese and feta, but I'm not such a fan of either of those. Does anyone have experience with something like cow's milk brie with pumpkin that has turned out well? (Modify to substitute other types of squash for "pumpkin" depending on your answer to question 1)
(3) I have a cheap-o blender but not much else for food processing (which I see in many pumpkin/squash recipes). What else can I do to make pumpkin/squash go from cubes to mash, if I need to? Can I cook it down (like I do with applesauce or mashed potatoes) and leave it a little chunky, or is processing necessary?
(4) Any recipes you personally recommend? I have a few things in mind -- mostly involving filo dough -- but I am open to other possibilities if you've made something you think is great. (I too can Google, so just pointing me to lists of recipes is not as helpful...)
(And if heresiarch is reading this, yes, at least half of this is for your thing tonight. I hope you appreciate my dedication.)