By Julia Howard
In October, pumpkins adorn everything from front steps to tabletop centerpieces. They’re a favorite for fall decorating and Halloween carving, but pumpkins have plenty of uses beyond decoration. Unfortunately, many end up in the trash once the season is over, even though there are so many ways to enjoy them in the kitchen.
When cooking or baking with pumpkins, choosing the right variety can make a difference. According to Andy Burger of Burger’s Market Garden, “any pumpkin can be roasted, eaten, and enjoyed.” However, for pies and baked goods, Andy recommends using a pie pumpkin variety because its flesh becomes tender when roasted and makes a creamy puree.
Larger carving pumpkins tend to have watery, stringy flesh. While they’re edible, smaller sugar or pie pumpkins are better suited for baking. Winter squash varieties like butternut and kabocha can also be used in recipes that call for pumpkin. Laurie Kokinda of Kokinda Farm actually prefers the texture of butternut squash when cooking and baking.
When buying pumpkins for cooking at the farmers’ market, choose ones with firm skin and no signs of decay. Stored in a cool, dry place, they can last for several weeks or even months.
Pumpkins are very versatile in the kitchen, and there’s no shortage of recipes to try. Beyond the traditional pumpkin pie, they can be used in soups, stews, pasta sauces, risotto, macaroni and cheese, and even lattes. Pumpkin also works well in pancakes, waffles, muffins, breads, and scones. For something simple, try roasting pumpkin with olive oil and your favorite seasonings.
Many recipes call for pumpkin puree, which is easy to make at home. Cut a pumpkin in half, remove the seeds, and roast until the flesh is tender. Once cooled, scoop out the flesh and blend until smooth. Homemade puree can be more watery than canned pumpkin, so you may want to strain it before using it in baked goods.
The seeds are worth saving, too. Rinse them, remove any remaining pulp, and toss with olive oil and seasonings before roasting. They make a great healthy snack and are another way to use the whole pumpkin.
If you’re planning to cook or bake with pumpkin this fall, talk with the farmers about the varieties they’re growing. They can help you choose the right pumpkin for your recipe and may have a few cooking suggestions of their own.
The Saratoga Farmers’ Market is open Wednesdays, 3–6 PM, and Saturdays, 9 AM–1 PM, at High Rock Park. Visit www.saratogafarmersmarket.org to sign up for the weekly newsletter and follow the market on Facebook and Instagram.
